Ingredients
Scale
- 1 (2-lb) flank steak
- ½ cup olive oil
- 2 tsp smoked paprika
- 4 garlic cloves, minced – divided
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ⅓ cup flat-leaf parsley, finely chopped
- 1 large red onion, thinly sliced
- 2 bell peppers (red, orange or yellow), thinly sliced
- Crispy Roasted Potatoes Recipe
Instructions
- In a small bowl, combine ⅓ cup olive oil, 2 tsp smoked paprika, 2 cloves minced garlic, 1 tsp salt and ½ tsp pepper. Whisk to combine.
- Place the steak in a plastic resealable bag and pour in the garlic paprika oil. Massage oil into steak, press out the air in the bag and seal.
- Place the steak in the refrigerator and marinate for a minimum of 1 hour up to overnight. Remove the steak from the refrigerator and bring to room temperature before cooking.
- Thinly slice the bell peppers and the red onion. Set aside
- Heat a cast iron skillet or prepare the grill for medium-high heat. Remove steak from the bag and shake off any excess marinade. Add 1 T olive oil to the skillet or oil grill.
- Cook steak over medium heat, turning once until the internal temperature of the thickest part of the steak reaches 135°.
- Remove from the skillet or grill and place on a cutting board. Let rest for 5 minutes.
- If cooking the steak in a cast iron skillet, add sliced peppers and onions to the hot skillet and saute until charred and tender. Season to taste with salt and pepper. If using a grill, add peppers and onions to a grill pan and grill until charred and tender.
- Slice the steak on the diagonal and serve with roasted potatoes and grilled peppers and onions. Garnish with chopped parsley.
