Flank steak asado with pimenton oil
4
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 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
1
Preheat grill to medium-high heat.
2
In a small bowl, stir together oil, garlic, paprika, oregano, cumin and 1/8 tsp each salt and pepper; set aside.
3
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.
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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