- 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.
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