Red Wine and Paprika Flank Steak
- Serves 4
- Prep time 15 minutes
- Cook time 12 minutes
4 flank steaks, 150 g (⅓ lb.) each
30 ml (2 tbsp) paprika
250 ml (1 cup) red wine
160 ml (⅔ cup) gravy
60 ml (¼ cup) fresh chives, chopped
- 15 ml (1 tbsp) olive oil
- 10 ml (2 tsp) cinnamon
- 60 ml (¼ cup) fresh parsley, chopped
- Rub the steaks with paprika, and cinnamon, if desired.
- Heat the olive oil in a large frying pan over medium heat. Cook the flank steaks for 3 to 4 minutes on each side, until rare. Let rest for 5 minutes.
- While the steaks are resting, remove excess fat from the frying pan. Pour in the red wine and heat over medium heat, scraping the bottom of the pan with a wooden spoon, until the liquid has reduced by half.
- Add the gravy and bring to a boil.
- Plate the flank steaks and sprinkle with chives and parsley, if desired. Serve with the red wine sauce
Side dish idea
Place 4 potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender. Cut the potatoes in half and scoop out the flesh in the centre, leaving about 1 cm (½ in.) of flesh all around. In a bowl, mash the potato flesh and mix with 125 ml (½ cup) of grated cheddar, 125 ml (½ cup) of sour cream and 30 ml (2 tbsp) of butter. Season with salt and pepper. Stuff the potatoes with this mixture. Place the potatoes on a baking sheet and bake for 6 to 8 minutes at 205°C (400°F).