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Flank Steak With Smoked Paprika Rub

The aroma of grilled steak always transports me back to summer evenings at my grandfather’s farm. He’d always have a huge charcoal grill going, ready to cook up something delicious. I remember the distinct, slightly sweet and smoky smell of paprika wafting through the air as he prepared the meat. It wasn’t just a meal; it was a gathering, a celebration of simple, honest flavors shared with family under a star-studded sky. Recreating this recipe brings back those wonderful memories every single time.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6-10 minutes (depending on desired doneness)
Total Time: 1 hour (includes marinating)
Servings: 4-6
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

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

Equipment Needed

Grill (charcoal or gas)
Small bowl
Aluminum foil

Instructions

In a small bowl, thoroughly combine the smoked sweet paprika, kosher salt, and fresh ground black pepper. This creates your flavorful dry rub.
Generously rub the spice mixture all over both sides of the flank steaks, ensuring even coverage. Don’t be shy; really massage the rub into the meat.
Cover the seasoned steaks and place them in the refrigerator to marinate for at least 45 minutes. This allows the flavors to penetrate the meat, resulting in a more intense and delicious result. You can marinate it longer (up to 4 hours), but avoid marinating overnight, as the salt can draw out too much moisture.
While the steak is marinating, prepare your grill. For a charcoal grill, bank the coals on one side to create a direct heat zone for searing and an indirect heat zone for gentler cooking. For a gas grill, preheat to high heat on one side and leave the other burner off or on low.
Once the grill is hot, sear the flank steaks over the high heat for 2-3 minutes per side. This creates a beautiful crust and locks in the juices. The goal is to get a nice char without burning the rub.
After searing, move the steaks to the cooler side of the grill. Cook for approximately 3 minutes per side for medium-rare. For medium, cook for another 2-3 minutes per side. Use a meat thermometer to ensure desired doneness: 130-135°F for medium-rare, 135-145°F for medium. Remember that the internal temperature will continue to rise slightly after you remove the steak from the grill (carryover cooking).
Remove the flank steaks from the grill and immediately cover them loosely with aluminum foil. Let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Remove the foil and slice the flank steak thinly against the grain. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Serve immediately and enjoy!

Expert Tips & Tricks

Spice Level Adjustment: If you prefer a spicier rub, add a pinch of cayenne pepper or a dash of hot sauce to the dry spice mixture.
Achieving the Perfect Sear: Ensure your grill is scorching hot before placing the steak on it. This will help you achieve a beautiful, flavorful crust.
Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer for accuracy.
Resting is Key: Don’t skip the resting period. It’s crucial for a juicy and tender steak.
Even Cooking: To ensure even cooking, bring the steak to room temperature for about 30 minutes before grilling.
Marinating Options: While the recipe suggests a dry rub, you can also create a marinade by adding olive oil, soy sauce, Worcestershire sauce, or lemon juice to the spice mixture.
Charcoal vs. Gas: Charcoal grilling will impart a smokier flavor to the steak. If using a gas grill, consider adding wood chips to a smoker box for a similar effect.

Serving & Storage Suggestions

Serve the flank steak immediately after slicing for the best flavor and texture. It pairs perfectly with grilled corn on the cob, zucchini, roasted vegetables, or a fresh salad. For a complete meal, consider serving it with a side of mashed potatoes or rice.

Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the steak thinly and warm it gently in a skillet over medium heat or in the microwave. Be careful not to overcook it, as it can become tough.

Cooked flank steak can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	763.7 kcal	N/A
Calories from Fat	343 g	45%
Total Fat	38.2 g	58%
Saturated Fat	15.7 g	78%
Cholesterol	309 mg	102%
Sodium	3736.2 mg	155%
Total Carbohydrate	2.9 g	0%
Dietary Fiber	1.6 g	6%
Sugars	0.4 g	1%
Protein	97.1 g	194%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Variation: Add a pinch of cayenne pepper or red pepper flakes to the rub for a spicier kick.
Herbaceous Variation: Incorporate dried herbs like thyme, rosemary, or oregano into the rub for a more complex flavor profile.
Citrus Variation: Add the zest of one lemon or lime to the rub for a brighter, more refreshing flavor.
Sweet Variation: A touch of brown sugar in the rub can enhance the caramelization during grilling.
Marinade Instead of Rub: Combine the spices with olive oil, soy sauce, and Worcestershire sauce for a flavorful marinade.
Alternative Cuts of Meat: While flank steak is ideal, skirt steak or flat iron steak can also be used. Adjust cooking times accordingly.
Smoked Salt: Substitute smoked salt for the kosher salt to enhance the smoky flavor.
Gluten-Free: This recipe is naturally gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of paprika?
A: While the recipe calls for smoked sweet paprika, you can experiment with other varieties like hot paprika or Spanish paprika. The flavor profile will be slightly different, but still delicious.

Q: How do I know when the flank steak is cooked to the right temperature?
A: The best way to ensure accuracy is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. For medium-rare, aim for 130-135°F; for medium, aim for 135-145°F.

Q: Can I cook this flank steak in the oven?
A: Yes, you can broil the flank steak in the oven. Preheat your broiler and place the steak on a baking sheet. Broil for 4-5 minutes per side for medium-rare, or longer for more well-done.

Q: How long should I let the steak rest before slicing?
A: Allow the steak to rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Q: What are some good side dishes to serve with this flank steak?
A: This flank steak pairs well with a variety of sides, including grilled corn on the cob, roasted vegetables, mashed potatoes, rice, and fresh salads.

Final Thoughts

I hope this recipe inspires you to fire up the grill and create your own memorable meal. The simple yet flavorful combination of smoked paprika, salt, and pepper transforms a humble flank steak into a culinary delight. Don’t be afraid to experiment with variations and substitutions to create a dish that perfectly suits your taste. Whether you’re sharing it with family or friends, this flank steak with smoked paprika rub is sure to be a crowd-pleaser. Let me know what you think, and happy grilling!

Flank Steak With Smoked Paprika Rub Recipe