Best 9 Flank Steak With Smoked Paprika Rub Recipes

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Flank steak is a flavorful and versatile cut of meat that can be cooked in a variety of ways. One of the most popular methods is to rub it with a flavorful spice blend and then grill or pan-sear it. The result is a juicy, tender steak with a delicious crust. If you're looking for a recipe for flank steak with smoked paprika rub, you're in the right place. In this article, we'll share some of our favorite recipes for this delicious dish. We'll also provide tips on how to choose the best flank steak and how to cook it perfectly.

Let's cook with our recipes!

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

SMOKED PAPRIKA FLANK STEAK WITH BASIL BUTTER RECIPE - (4.4/5)



Smoked Paprika Flank Steak With Basil Butter Recipe - (4.4/5) image

Provided by mytastytreasures

Number Of Ingredients 13

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

Steps:

  • 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.

FLAT IRON STEAK WITH THREE PEPPER RUB



Flat Iron Steak with Three Pepper Rub image

A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.

Provided by Danny Jaye

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon brown sugar
2 teaspoons chili powder
1 teaspoon chipotle chile powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
2 pounds flat iron steaks

Steps:

  • Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 2.5 g, Cholesterol 103.2 mg, Fat 17.8 g, Fiber 0.7 g, Protein 31.5 g, SaturatedFat 6.8 g, Sodium 882.3 mg, Sugar 0.9 g

FLANK STEAK WITH SMOKED PAPRIKA RUB



Flank Steak With Smoked Paprika Rub image

Make and share this Flank Steak With Smoked Paprika Rub recipe from Food.com.

Provided by Flexi Cherkov

Categories     Steak

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 tablespoons smoked sweet paprika
2 tablespoons kosher salt
3 teaspoons fresh ground black pepper
4 (1 lb) flank steaks (about 1 Lb each)

Steps:

  • Combine dry ingredients and rub all over steaks.
  • Cover and put in refrigerator for about 45 minutes.
  • In the meantime get your grill going. Bank your fire on one side.
  • Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
  • Remove from grill and cover for a few minutes with foil.
  • Remove foil and cut across the grain and serve.
  • Corn on the cob and zucchini go well with this.

Nutrition Facts : Calories 763.7, Fat 38.2, SaturatedFat 15.7, Cholesterol 309, Sodium 3736.2, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 97.1

PAPRIKA FLANK STEAK WITH WATERCRESS



Paprika Flank Steak with Watercress image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

One 2-pound flank steak, brought to room temperature
1 tablespoon olive oil, plus more for drizzling
2 teaspoons smoked sweet paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
Salt and coarse black pepper
Salt and coarse black pepper
1 bunch scallions, trimmed
2 bunches watercress, tops trimmed away from stems
1 lemon, juiced
12 ounces smoked blue or Danish blue cheese, crumbled

Steps:

  • Preheat the griddle pan to medium-high.
  • Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
  • Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
  • Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
  • Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.

FLANK STEAK WITH PROVENCAL STYLE RUB



Flank Steak with Provencal Style Rub image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 (5-ounce) servings

Number Of Ingredients 9

10 to 12 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

Steps:

  • Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
  • Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
  • Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
  • Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB



Pan-Seared Rib Eye Steak With Smoked Paprika Rub image

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

Provided by Whats Cooking

Categories     Steak

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 boneless rib-eye steak (1 1/2-inch thick)
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
1 teaspoon fresh ground black pepper
1 teaspoon olive oil

Steps:

  • Bring the steak to room temperature.
  • Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
  • Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
  • Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
  • Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
  • Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

SMOKY PAPRIKA RUB



Smoky Paprika Rub image

Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup plus 2 tablespoons

Number Of Ingredients 8

3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
3 tablespoons coarse salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano

Steps:

  • Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.

HANGER STEAK WITH A SMOKY PAPRIKA RUB



Hanger Steak with a Smoky Paprika Rub image

This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

2 pounds hanger steak, membrane trimmed
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup sherry-wine vinegar
1/2 cup apple juice
1 1/2 cups chopped onion
1/4 cup chopped garlic
2 tablespoons Smoky Paprika Rub, plus more for seasoning

Steps:

  • Place steak in a gallon-size plastic resealable food storage bag.
  • In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours.
  • Remove steak from refrigerator and let come to room temperature for 1 hour. Preheat grill or grill pan to high heat.
  • Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until steak has reached desired level of doneness. Steak is best served rare to medium-rare to avoid toughness.
  • Remove steak from grill and let stand 5 minutes before slicing against the grain for serving.

Tips:

  • Opt for a good quality flank steak with a nice marbling for better flavor and tenderness.
  • Tenderize the steak by pounding it with a meat mallet or using a fork to poke holes in it.
  • Use a flavorful rub to enhance the taste of the steak. The recipe provided uses a combination of smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper.
  • Don't overcrowd the pan when searing the steak. This will prevent it from cooking evenly.
  • Sear the steak over high heat to create a nice crust and lock in the juices.
  • Reduce the heat to medium and continue cooking the steak until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute and make the steak more tender.

Conclusion:

This flank steak with smoked paprika rub is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is flavorful and tender, and the rub adds a nice smoky flavor. Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

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