Paprika Chili Steak Recipe

5 1 1
Paprika Chili Steak Recipe
Paprika Chili Steak Recipe photo by Taste of Home
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Paprika Chili Steak Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium-hot 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

Nutritional Facts

3 ounce-weight: 200 calories, 10g fat (4g saturated fat), 59mg cholesterol, 253mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat.

  • 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. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium-hot 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

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chelkb User ID: 5086104 133528
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."

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