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