Pan-fried flank steak with paprika and spiced nuts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 491, total fat 33 G., saturated fats 9 G., proteins 40 G., carbohydrates 7 G., fiber 2 G., cholesterol 120 mg, sodium 480 mg, sugar 1 G.
Calories 491, total fat 33 G., saturated fats 9 G., proteins 40 G., carbohydrates 7 G., fiber 2 G., cholesterol 120 mg, sodium 480 mg, sugar 1 G.
Flank steak is an affordable alternative steak with a rich beef flavor, perfect for any occasion. One piece is enough for the whole family. The steak is slathered with smoked paprika mayonnaise, grilled until golden brown, and served with a topping of chopped spiced nuts. Sprinkle with mint, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons mayonnaise
- 1 tsp smoked sweet paprika
- 700 gr. flank steak
- 1.5 tsp coriander seeds
- 1.5 tsp cumin seeds
- 1/4 cup chopped unsalted cashews
- 1/4 cup chopped raw pistachios
- 0.5 tsp crushed red pepper flakes
- 1 tbsp sesame seeds
- 1 tbsp chopped fresh mint + whole leaves for serving (optional)
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Cooking the dish according to the recipe:
- In a small bowl, mix the mayonnaise and paprika until smooth. Season the steak with salt and pepper, then coat evenly with the mayonnaise and paprika. Set aside for 15 minutes.
- Meanwhile, in a medium skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 2 minutes. Transfer to a bowl and let cool. Then, finely grind in a spice grinder and return to the bowl. Toast the cashews and pistachios in the same skillet, stirring occasionally to prevent burning, until the nuts are golden brown, about 5 minutes. Add the nuts to the bowl with the ground spices, add the red pepper flakes, and stir. Toast the sesame seeds in the same skillet until fragrant, about 3 minutes. Add to the spiced nuts.
- Position the rack 15 cm from the oven heating element and preheat the oven to grill mode.
- Place a baking dish or heavy baking sheet under the oven's broiler and preheat for 5 minutes. Carefully remove the hot baking sheet and spray with cooking spray or lightly oil the pan. Quickly add the steak to the pan. Cook until a thermometer inserted into the thickest part of the steak registers 135°F to 135°F (55°C to 57°C) and the mayonnaise and paprika mixture is dark brown and bubbly, 5 to 7 minutes. Remove the steak from the oven and let it rest for 5 minutes before slicing.
- Slice the meat thinly across the grain. Add mint to the spiced nuts and sprinkle the steak with the nut mixture. Place the remaining spiced nut mixture in a serving bowl. Sprinkle the steak with mint leaves, if desired.
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