
Flank Steak Asado with Pimeton Oil
5
PersonalPoints™ per serving
Total Time
37 min
Prep
20 min
Cook
12 min
Serves
4
Difficulty
Easy
Pull together a few friends, a good steak, a plate of vibrant vegetables and a grill, to enjoy the deliciously popular social gathering known as asado, in Argentina and other South American countries.
Ingredients
Extra virgin olive oil
4 tsp(s), (20 ml)
Garlic clove(s)
½ clove(s), large, finely chopped
Smoked paprika
¼ tsp(s), (1 ml) sweet Spanish variety (pimenton)
Dried oregano
¼ tsp(s), (1 ml) crumbled
Ground cumin
⅛ tsp(s), (0.5 ml)
Kosher salt
1 tsp(s), (5 ml) divided
Black pepper
⅛ tsp(s), (0.5 ml) freshly ground
Black pepper
¼ tsp(s), (1 ml) freshly ground
Uncooked lean flank steak
12 oz, (340 g)
Uncooked eggplant(s)
1 pound(s), (450 g) baby variety, cut in half crosswise
Sweet red pepper(s)
2 medium, cut into 1 1/2-inch strips
Uncooked onion(s)
2 medium, yellow variety , cut into 1/4-inch-thick slices