📖 Instructions

1. First, let’s get our ingredients ready. Grab a medium-sized mixing bowl. No need for anything fancy, just something big enough to hold all the marinade ingredients. Also, make sure your flank steak is thawed and ready to go. Pat it dry with paper towels; this helps the marinade adhere better.
2. Now, in your mixing bowl, add 2 tablespoons of smoked paprika. I can't stress enough, use *smoked* paprika. Regular paprika just won't give you the same depth of flavor. Next, add 4 cloves of minced garlic. Freshly minced is best, but if you're in a pinch, the jarred stuff will work too. But fresh garlic just, you know, *sings*.
3. Pour in 1/4 cup of olive oil. Extra virgin olive oil is my go-to, but any olive oil will do. Then, add 2 tablespoons of soy sauce. This adds a nice umami kick to the marinade. After that, add 2 tablespoons of brown sugar. This helps balance the smoky and savory flavors. Plus it adds a nice little bit of sweetness.
4. Next, add 1 tablespoon of apple cider vinegar. This helps tenderize the steak. Don't skip this ingredient! It makes a big difference. Throw in 1 teaspoon of dried oregano. Oregano just goes so well with smoked paprika. And lastly, add 1/2 teaspoon of black pepper. Freshly ground is always best.
5. Whisk all the ingredients together until they're well combined. Make sure there aren't any clumps of brown sugar. You want everything to be nice and smooth. Taste the marinade. Does it need more smoked paprika? More garlic? Adjust to your liking. Its your marinade, make it yours!
6. Place the flank steak in a resealable plastic bag. I like to use the gallon-sized ones. Pour the marinade over the steak, making sure to coat it evenly. Seal the bag, pressing out any excess air.
7. Massage the marinade into the steak with your hands. This helps the marinade penetrate the meat. Place the bag in the refrigerator. Marinate for at least 2 hours, or preferably overnight. The longer the better, but don't go longer than 24 hours. Its the sweet spot if you ask me.
8. When you're ready to cook the steak, remove it from the refrigerator about 30 minutes before cooking. This helps it cook more evenly. Preheat your grill to medium-high heat. If you don't have a grill, you can use a cast-iron skillet on the stovetop.
9. Place the steak on the grill or in the skillet. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it cooked more. Use a meat thermometer to check the internal temperature. For medium-rare, you're looking for 130-135°F.
10. Remove the steak from the grill or skillet and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain into thin slices. Serve immediately and enjoy! I served it with some roasted potatoes and asparagus it was amazing.