Flank Steak Asado with Pimeton Oil
5
Points® value
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