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.
Total TimePrep: 5 min. + marinating Grill: 15 min.
- 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 thermometer should read 145°; medium, 160°, well-done, 170°.
Nutrition Facts3 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.
Originally published as Paprika Chili Steak in Light & Tasty June/July 2002
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