Spicy Flank Steak

Name: Spicy Flank Steak
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams flank steak, cut into strips; 1 teaspoon garlic salt; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 pinch ground black pepper; 2 teaspoons paprika; 118 milliliters Ranch dressing

Spicy Flank Steak might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 18g of fat, and a total of 308 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for valentin day. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up paprika, garlic salt, ground coriander, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper.

Ingredients you will need

Garlic Salt

Coriander

Paprika

Pepper

Cumin

Equipment you will use

Ziploc Bags

Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.

Ingredients you will need

Shake

Steak

Preheat the oven broiler. Lightly grease a baking sheet.

Equipment you will use

Baking Sheet

Oven

Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness.

Ingredients you will need

Steak

Equipment you will use

Baking Sheet

Serve with Ranch dressing for dipping.

Ingredients you will need

Ranch Dressing

Equipment

Ingredients

Servings:

907grams

flank steak, cut into strips 1teaspoon

garlic salt 2teaspoons

ground coriander 2teaspoons

ground cumin 1pinch

ground black pepper 2teaspoons

paprika 118milliliters

Ranch dressing

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.