Spanish Flank Steak

• 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

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

flank steaks, red wine vinaigrette, paprika, ground coriander, salt, pepper, lime

Taken from www.food.com/recipe/spanish-flank-steak-411900 (may not work)