Flank Steak Asado with Pimeton Oil
2
Points®
Total time: 37 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Extra virgin olive oil
4 tsp(s)
Garlic
½ clove(s), large, finely chopped
Smoked paprika
¼ tsp(s), sweet Spanish variety (pimenton)
Dried oregano
¼ tsp(s), crumbled
Ground cumin
⅛ tsp(s)
Kosher salt
1 tsp(s), divided
Black pepper
⅛ 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
Onion
2 medium, yellow variety , cut into 1/4-inch-thick slices
Instructions
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
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