Best 3 Paprika Flank Steak With Watercress Recipes

GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE

Steps:

• For tapenade:
• Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
• For steak:
• Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
• For tomatoes:
• Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
• Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.

BROILED PAPRIKA FLANK STEAK WITH TOASTED SPICED NUTS

Steps:

• Stir together the mayonnaise and paprika in a small bowl until smooth. Sprinkle the flank steak with salt and pepper, then evenly spread the paprika mayonnaise on top of the meat. Set aside for 15 minutes.
• Meanwhile, toast the coriander and cumin seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Transfer to a bowl to cool, then pulse in a spice grinder until finely ground and return to the bowl. Toast the cashews and pistachios in the same skillet, stirring occasionally to prevent burning, until browned, about 5 minutes. Add the nuts to the bowl with the toasted ground spices; add the red pepper flakes and toss to combine. Toast the sesame seeds in the same skillet until fragrant and browned, about 3 minutes. Add to the spiced nuts.
• Position a rack about 6 inches from the heat source and preheat the broiler to high.
• Set a broiler pan or a heavy baking sheet under the heating element and preheat for 5 minutes. Carefully remove the hot pan and spray with cooking spray or brush lightly with oil and quickly put the meat on the pan. Broil until a thermometer inserted sideways into the thickest part of the meat reads 130 to 135 degrees F and the paprika-mayonnaise coating is deep brown and bubbly, 5 to 7 minutes. Remove from the broiler and let the steak rest for 5 minutes before slicing.
• Slice the meat thinly against the grain. Stir the mint into the spiced nuts and scatter some nut mixture on top of the steak. Put the rest of the spiced nut mixture in a bowl to serve on the side for sprinkling. Garnish the steak with additional mint leaves if using.

FLANK STEAK PAPRIKA

Steps:

• Prepare the dry rub in a small bowl.
• Massage the rub over the steaks and let sit at room temperature for 30 minutes.
• To prepare the paprika butter, melt the butter in a small saucepan over low heat, stir in the paprika and garlic and cook for 2 minutes.
• Remove from heat and stir in the vinegar or lemon juice and keep warm.
• Fire up the grill for a two-level fire, one on high heat and one on ,medium heat.
• Grill the steak over high heat for 2 1/2 to 3 minutes per side.
• Move the heat to medium heat and grill for 2 1/2 to 3 minutes per side for medium rare.
• Let the steaks sit loosely covered with foil for 5 minutes.
• Slice thinly across the grain and serve with butter dripped over the slices.