Smoked Paprika Flank Steak With Basil Butter
This savory steak is ideal for toting in a cooler. It can be marinated for up to 24 hours, then grilled at your destination. Spanish smoked paprika offers a rich color and smoky flavor. The basil butter only enhances this dish!
- 6
Ingredients
- Basil Butter:
- 1 1/2 pounds flank steak
- 1/4 cup balsamic vinegar
- 2 Tablespoons cooking oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon Kosher or sea salt
- 1 recipe Basil Butter
- 1/4 cup softened butter
- 2 tablespoons fresh snipped basil
- 1 clove garlic, minced
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon feshly ground black pepper
Preparation
Step 1
1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1 inch intervals. Place steak in a resealable bag set in a shallow dish.
2. For marinade, combine vinegar, oil, smoked paprika, and salt. Pour marinade over steak; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade.
3. For charcoal grill, grill steak in the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness(160), turning once and basting with reserved marinade halfway through grilling. (For gas grill, preheat grill. Reduce heat to mediu. Place grill on grill rack over heat. Cover and grill as above.
4. Thinly slice the steak diagonally across the grain. Immediately top steak slices with the basil butter.
For Basil Butter: In a small bowl combine 1/4 cup butter, fresh basil, garlic, dijon mustard, 1/4 teaspoon smoked paprika, and pepper. Shape mixture into a 1 1/2 inch log and wrap in plastic wrap. Chill for up to 48 hours. Let sit at room temperature for 20 minutes before using.