Flank steak asado with pimenton oil

Name: Flank steak asado with pimenton oil
Prep time: 20 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: South American
Ingredients: 4 tsp Extra virgin olive oil; 0.5 small clove(s) Garlic finely chopped; 0.25 tsp Paprika sweet Spanish variety; 0.25 tsp Dried oregano; 0.125 tsp Ground cumin; 1 tsp Kosher salt divided; 0.125 tsp Black pepper freshly ground; 0.25 tsp Black pepper freshly ground; 12 oz Uncooked lean flank steak; 1 pound(s) Uncooked eggplant baby variety, cut in half crosswise; 2 medium Red bell pepper cut into 1 1/2-inch strips; 2 medium Uncooked onion yellow variety , cut into 1/4-inch-thick slices

Points®

Total Time

37 min

Prep

20 min

Cook

12 min

Serves

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 flavor twist. The seasoning on this beef is Spanish paprika, and it makes a quick, delicious flavored oil for drizzling. Look for Spanish paprika (pimenton de la vera) in a specialty grocery, as its smoky, earthy flavor is what really makes the dish. Oregano and cumin also flavor 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

Garlic

½ small clove(s), finely chopped

Paprika

¼ tsp, sweet Spanish variety

Dried oregano

¼ tsp

Ground cumin

⅛ tsp

Kosher salt

1 tsp, divided

Black pepper

⅛ tsp, freshly ground

Black pepper

¼ tsp, 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

Uncooked onion

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

Instructions

Preheat grill to medium-high heat.
In a small bowl, stir together oil, garlic, paprika, oregano, cumin and 1/8 tsp each salt and pepper; set aside.
Season steak with 1/2 tsp salt and 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 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.
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).
Thinly slice steak against grain and arrange steak and vegetables on a serving platter; drizzle with any accumulated steak juices and reserved oil mixture.
Serving size: 3 oz steak and 1/4 of vegetables

Notes

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).

Flank steak asado with pimenton oil

Ingredients

Instructions

Notes

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