Paprika Chili Steak Recipe
- 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
- 1. 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.
- 2. 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.
One serving (3 ounces cooked beef) equals 200 calories, 10 g fat (4 g saturated fat), 59 mg cholesterol, 253 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat.
Reviews for Paprika Chili Steak
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.