Spanish Flank Steak

READY IN: 20mins

From a recipe card I have been meaning to try; posting for safe keeping and future use. Steak should be marinated at least 6 hours (not included in prep time).

Top Review by mums the word

I finally got around to making this steak after having to change my choice during PAC 2011. This was the first time I have used ground corriander as opposed to the fresh herb, and I didn't care for the flavour of the spice in the dry version. ( To me it didn't taste like the same spice at all.) I also thought that the red wine vinegar was over powering so I would reduce that next time and/or marinate for less time. I liked the zip that the lime and paprika gave to the finished dish. Thanks for posting!

Ingredients Nutrition


  1. Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
  2. Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
  3. Remove steak from marinade and discard marinade.
  4. In a small bowl combine paprika, coriander, salt and pepper.
  5. Rub spice mixture on both sides of steak; coat well.
  6. Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
  7. Transfer steak to a cutting board and let rest 10 minutes.
  8. Thinly slice steak across the grain, drizzle with lime juice and serve.

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