- 1 pound flat iron steak or top blade steak
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro leaves
- 3/4 cup chopped fresh parsley leaves
- 2 tablespoons minced garlic
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1/3 cup olive oil
Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.