Thursday, March 19, 2009

Smoked Paprika Flank Steak with Basil Butter

This is a family favorite that I made made many times. I found it in Country Home Magazine.
I admit that I am a smoked paprika addict and the rest of my family is right behind me. I serve this with some simple rosemary roasted potatoes and a salad of tomatoes, avocado, and when it is in season fresh Jersey corn...delicious! The basil butter is worth the price of admission all on its own. I personally use Spanish sherry vinegar as it really blends well with the paprika. I also use this mixture for grilled shrimp and chicken....they also work very well with the basil butter, which melts on to the hot meat making a lovely little sauce.

Smoked Paprika Flank Steak with Basil Butter
from Country Home Magazine

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-also called pimentón-offers a rich color and wonderful smoky flavor.

Prep: 25 minutes Marinate: 4 to 24 hours Grill: 17 minutes

1 1/2 lb. beef flank steak
1/4 cup balsamic vinegar or sherry vinegar
2 Tbsp. cooking oil
2 tsp. smoked paprika
1/2 tsp. kosher salt or salt
1 recipe Basil Butter

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 plastic 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 on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160°), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)

4. Thinly slice the steak diagonally across the grain. Immediately top steak slices with slices of Basil Butter. Makes 6 servings.

BASIL BUTTER: In a small bowl combine 1⁄4 cup softened butter; 2 tablespoons snipped fresh basil; 1 clove garlic, minced; 1⁄2 teaspoon Dijon-style mustard; 1⁄4 teaspoon smoked paprika; and 1⁄4 teaspoon ground black pepper. Shape mixture into a 1 1⁄2-inch-diameter log and wrap in plastic wrap. Chill for up to 48 hours. Let sit at room temperature for 20 minutes to soften before using.

Per serving: 246 cal., 16 g total fat (8 g sat. fat), 66 mg chol., 183 mg sodium, 1 g carbo., 0 g dietary fiber, 24 g protein.


  1. OOOH Linda, your meat is cooked perfect. We love our beef rare. I'm thinking that this is a dish that my son Matthew would love. Something I can make the next time he comes up Island for dinner.

  2. Linda, your meal looks amazing. I am so going to try the basil butter - I love compound butters for fish and meat!!

    Beautiful meal. :D

  3. It is indeed rare...
    I posted this for Linda and her new can of smoked paprika...but this is a favorite for us. On the grill and boom.
    I love the salad is just so simple, not alot going on...I will post that one too. I love them together...

  4. I also must add that I have gotten so many wonderful recipes from Country Home Magazine....I am sad that they went under. Country Living Magazine is also a great source for wonderful recipes!

  5. Love Flank steak..and those darling little butters..It all looks sooo good!

  6. Mmm, this dish looks totally delicious! I think I could put that basil butter on so many things. Mmm, what a perfect meal!

  7. Thanks for stopping by ladies!

  8. omg, when i regain my senses i NEED to make this... this is my kinda food!

  9. Jain, this would be a good "quick" dinner for you after a long hard day in the can put the meat in to marinate and have the whole shebang on the table in about 30 minutes or so...
    I will post the salad for is really simple but so good!

  10. oh wow does this ever look tasty! I love the flavor of smoked paprika and will try this for sure
    thanks and happy twirls

  11. That basil butter is something I need to try! That steak looks moist and ready to be devoured. Great way to cook a flank steak too, I'm so used to eating them just barbecued.