- 1 medium onion, chopped
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 1 tablespoon paprika
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 pounds beef flank steak
- In a large resealable plastic bag, combine the first eight ingredients; add steak. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°, well-done, 170°. Yield: 6 servings.
Originally published as Paprika Chili Steak in Light & Tasty June/July 2002, p51
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Paprika Chili Steak
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 11, 2011
"This recipe was fantastic! The only difference is that I increased the chili powder to 1 tablespoon. I can't wait to make this again."