Grilled Flank Steak with Zesty Smoked Paprika and Bleu Cheese Greens

by Emily Kemme

Grilled Flank Steak with Zesty Smoked Paprika and Bleu Cheese Greens

A good steak isn’t something you must save for special occasions, and hey, what’s wrong with serving it up during the week? A tasty meal like this may be just the thing to get you through to the weekend! Zesty smoked paprika rub, combined with a hint of red pepper, spices it up, while a store-bought olive tapenade, readily available in most large grocery store deli departments, adds the perfect amount of salty tanginess. Serve it up with greens, tomatoes and a dose of pungent bleu cheese crumbles and I promise you’ll be satisfied, happy, and out of the kitchen before you know it.

For the Steak 

1 1/2 to 2 lbs flank steak, rinsed and patted dry

Your fingers won’t get all garlicky, mincing separate cloves into tiny pieces. It’s great for getting out a little bit of aggression, too. . .

Kosher salt

Zest and juice of one orange

1/4 sweet onion, diced

1 T dried oregano

2 T garlic, minced

Note:  Have I ever mentioned my fantastic Zyliss chopper? It makes mincing a float down the river.

2 T smoked paprika

2 T grapeseed oil

1 T crushed red pepper flakes


For the Salad 

4 large tomatoes, diced

1 bunch scallions, sliced thinly

1/2 cup italian parsley, coarsely chopped

2 handfuls mixed lettuce from a clamshell, or loose lettuces (the Italian mix works well for this)

2/3 cup bleu cheese crumbles

6 T extra virgin olive oil

4 T pomegranate red wine vinegar

2 tsp italian herb seasoning

salt and pepper to taste


Place steak in large glass baking dish. Stir orange zest, juice, salt, onion, garlic, paprika, oil and pepper flakes in small bowl to combine. Spread mixture over both sides of steak and let marinate at room temperature for 1 hour.

Heat a gas grill to medium high. Grill steak, turning once, about 5-7 minutes on each side for medium-rare. Transfer to a carving board and let rest for 10 minutes. Slice steak against the grain into 1/2 inch strips.

In large bowl, gently combine tomatoes, scallions, parsley and mixed greens. Add cheese and toss. Whisk oil, vinegar, herb seasoning. Salt and pepper to taste. Pour over salad mixture, tossing gently.

Divide salad among 4 shallow bowls. Place steak strips on top of greens and top each steak with 1 T olive tapenade. Serve extra tapenade on the table if you wish.

A dry rub on this flank steak adds zesty flavor and tenderizes the meat, all at the same time.

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1 comment

Susan October 30, 2012 - 4:36 am

Can’t wait to try the recipe – my carnivore husband is tired of vegetable soup and salads.


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