Photo of Flank Steak Asado with Pimeton Oil by WW

Flank Steak Asado with Pimeton Oil

Points® value
Total Time
37 min
20 min
12 min
Pull together a few friends, a good cut of steak, a plate of vibrant vegetables and a grill, and enjoy the deliciously popular social gathering known as asado, popular in Argentina and other South American countries. This dish resembles Tex-Mex fajitas with a flavour twist. The seasoning on this beef is Spanish paprika, and it makes a quick, delicious flavoured oil for drizzling. Look for Spanish paprika (pimenton de la vera) in a specialty grocery, as its smoky, earthy flavour is what really makes the dish. Oregano and cumin also flavour the beef. They are classic ingredients in chimichurri, a green sauce often served with grilled beef in Argentina. A typical asado includes a variety of cuts of beef and chorizo (seasoned pork and beef sausages). You can add those if you wish, but definitely add a leafy green side salad to make it a full meal.


Extra virgin olive oil

4 tsp(s)


½ clove(s), large, finely chopped

Smoked paprika

¼ tsp(s), sweet Spanish variety (pimenton)

Dried oregano

¼ tsp(s), crumbled

Ground cumin


Kosher salt

1 tsp(s), divided

Black pepper

tsp(s), freshly ground

Black pepper

¼ tsp(s), freshly ground

Uncooked lean flank steak

12 oz

Uncooked eggplant

1 pound(s), baby variety, cut in half crosswise

Red bell pepper

2 medium, cut into 1 1/2-inch strips


2 medium, yellow variety , cut into 1/4-inch-thick slices


  1. Preheat grill to medium-high heat.
  2. In a small bowl, stir together oil, garlic, paprika, oregano, cumin and 0.5 ml (1/8 tsp) each salt and pepper; set aside.
  3. Season steak with 2 ml (1/2 tsp) salt and 0.5 ml (1/8 tsp) pepper (optional – season with a little paprika, oregano and cumin as well). Season vegetables with remaining 1/4 tsp salt and remaining 0.5 ml (1/8 tsp) pepper. Grill steak, turning once, 12 minutes for medium-rare or longer if desired. Grill vegetables, turning occasionally, until tender, 10-12 minutes.
  4. Transfer steak to a cutting board; let rest 5 minutes (use a cutting board with a drip groove, to collect juices, or let rest on a plate).
  5. Thinly slice steak against grain and arrange steak and vegetables on a serving platter; drizzle with any accumulated steak juices and reserved oil mixture.
  6. Serving size: 3 oz steak and 1/4 of vegetables


Steak and vegetables can also be grilled in a well-ventilated kitchen, on a well-seasoned grill pan over medium-high heat, 10-12 minutes, turning once, for medium-rare and tender vegetables. A grill basket will help keep onions from falling through grill grates. Alternatively, run a metal or wooden skewer lengthwise through slices to prevent them from falling apart (soak wooden skewers in warm water for 20-30 minutes before using to prevent burning).