2 pounds beef Flank Steak
Salt and pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons sweet or smoked paprika
3 teaspoons garlic
1/4 teaspoon ground red pepper
Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. [Grill top round steaks to medium rare (145°F) doneness.]
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.
Nutrition information per serving: 230 Calories; 117 kcal Calories from fat; 13 g Total Fat; 3.5 g Saturated Fat; 0 g Trans Fat; 0 g Monounsaturated Fat; 65 mg Cholesterol; 50 mg Sodium; 2 g Total Carbohydrate; 1 g Dietary Fiber; 24 g Protein; 2 mg Iron; 349 mg Potassium; 0 mg Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0 mcg Selenium; 0 mg Choline;