Spanish Flank Steak - cooking recipe

Ingredients

1 1/4 lbs flank steaks
1/2 cup red wine vinaigrette
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons pepper
1/2 lime

Preparation

Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
Remove steak from marinade and discard marinade.
In a small bowl combine paprika, coriander, salt and pepper.
Rub spice mixture on both sides of steak; coat well.
Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
Transfer steak to a cutting board and let rest 10 minutes.
Thinly slice steak across the grain, drizzle with lime juice and serve.