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Paprika Chili Steak

 Paprika Chili Steak
Marinade seasoned with chili powder and paprika gives grilled flank stead a robust flavor. "This treasured recipe from a German neighbor opened up my taste buds to a whole new world," comments DiAnn Mallehan of Grand Rapids, Michigan.
6 ServingsPrep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 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,

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Paprika Chili Steak (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.