Flat Iron Steak with Tango Sauce (Sandra Lee) |
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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
1 pound flat iron steak or top blade steak |
1 teaspoon paprika |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup chopped fresh cilantro leaves |
3/4 cup chopped fresh parsley leaves |
2 tablespoons minced garlic |
1/4 cup red wine vinegar |
2 tablespoons lemon juice |
1/3 cup olive oil |
Directions:
1. Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
2. In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
3. Tango Sauce:
4. Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.
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