Instructions

• Peel and mince the 2 cloves of garlic.
• In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, and the minced garlic; mix well to form the marinade.
• Place 1 1/2 pounds flat iron steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, turning or pressing the bag so the steak is evenly coated. Cover or seal. Marinate for at least 5 minutes at room temperature, or refrigerate for up to 24 hours. If refrigerated, let the steak sit at room temperature about 20–30 minutes before cooking.
• Preheat your grill or grill pan to medium-high heat.
• Remove the steak from the marinade, letting excess drip off. Pat the surface lightly dry with paper towels if you want a better sear.
• Place the steak on the preheated grill and cook about 4–5 minutes per side for medium-rare, adjusting the cooking time to reach your preferred doneness.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice against the grain and serve.