Think I've found my new favorite spice -- Smoked Paprika!. Took a 2.8 lb flank steak, rubbed with EVOO then coated first with Smoked Paprika, then Montreal Steak Seasoning. Wrapped it up and into the frig for about 3-4 hours.
Put it on the grill at medium high for 6 minutes on one side, then flipped it and cooked it for 3 on the other side.
Came out extremely juicy and about medium (I'll cut the grilling time b u about 2 minutes next time but, my wife likes it medium.
Served with Blue Cheese Butter (2/3s blue cheese crumbles and 1/3 butter), creamy garlic rice and salad. The smoked paprika gives it a slightly spicy, very tasty thin "crust". The first few time I made it, I used the Montreal Steak Seasoning first, then the paprika but, by coating with the paprika first, then the steak seasoning, the paprika really turned into a paste while resting and the flavor penetrated the steak better.
Put it on the grill at medium high for 6 minutes on one side, then flipped it and cooked it for 3 on the other side.
Came out extremely juicy and about medium (I'll cut the grilling time b u about 2 minutes next time but, my wife likes it medium.
Served with Blue Cheese Butter (2/3s blue cheese crumbles and 1/3 butter), creamy garlic rice and salad. The smoked paprika gives it a slightly spicy, very tasty thin "crust". The first few time I made it, I used the Montreal Steak Seasoning first, then the paprika but, by coating with the paprika first, then the steak seasoning, the paprika really turned into a paste while resting and the flavor penetrated the steak better.
