Argentinian Spiced Steak
Garlic, parsley, oregano, paprika, cumin, and chili flakes are common marinade ingredients that impart a robust, smoky flavor to the meat.
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Servings: 8 people
Calories: 273 kcal
Equipment
- Large bowl for marinating
- Grill or grill pan for cooking the steak
Ingredients
- 2 pounds flank or skirt steak
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh parsley
- 6 garlic cloves, minced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- Salt and black pepper, to taste
Instructions
- In a large bowl, whisk together the olive oil, red wine vinegar, chopped parsley, minced garlic, paprika, ground cumin, dried oregano, red pepper flakes, salt, and black pepper.
- Add the flank or skirt steak to the marinade, making sure that it is fully coated. Cover the bowl with plastic wrap and marinate the steak in the refrigerator for at least 1 hour or up to 24 hours.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and shake off any excess. Discard the remaining marinade.
- Grill the steak for 4-5 minutes per side, or until it is cooked to your desired level of doneness.
- Let the steak rest for 5-10 minutes before slicing it against the grain into thin strips.
- Serve the spiced steak hot with chimichurri sauce and your favorite side dishes.
Notes
Tips and Tricks
Make sure to fully coat the steak with the marinade to ensure the flavors penetrate the meat. Don't overcook the steak to ensure it stays tender and juicy. Let the steak rest for a few minutes before slicing to allow the juices to redistribute.Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 2g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 93mg | Potassium: 521mg | Fiber: 1g | Sugar: 0g
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