Grilled Flank Steak with Arugula and Parmesan
User Reviews
5
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Prep Time
4 hrs 40 mins
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Cook Time
10 mins
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Total Time
4 hrs 50 mins
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Servings
6 -8
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Calories
393 kcal
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Course
Main Course
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Cuisine
Italian
Grilled Flank Steak with Arugula and Parmesan
Description
This recipe calls for marinating the steak for at least four hours with garlic, sea salt, dried oregano, black pepper, olive oil, and red wine vinegar, allowing the meat to absorb the flavors and tenderize. The steak is grilled on high heat to develop a nicely seared crust while maintaining a juicy, medium-rare interior.
After resting the meat to retain juices, it is thinly sliced against the grain which helps keep it tender. The slices are arranged over fresh arugula, whose peppery bite contrasts the savory steak. Shaved Parmesan adds a salty, creamy accent, while thinly sliced red onion brings mild sharpness. A final drizzle of olive oil and seasoning finishes the dish.
This steak plate works well as a main course for a casual dinner or a hearty salad option. The balance of herb-marinated meat and fresh greens creates a well-rounded flavor profile and textural contrast.
Ingredients
- 2 pounds flank steak or skirt steak
- 6 garlic pressed, cloves
- 1 tablespoon kosher salt
- ½ tablespoon oregano dried
- 1 teaspoon black pepper freshly ground
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3-4 cups arugula
- ¼ cup red onion thinly sliced
- ¼ cup Parmesan Cheese shaved
Instructions
- Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 5-7 minutes on each side for medium-rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- Slice the steak across the grain and pile on top of the arugula. Top with the shaved Parm, and red onion, drizzle with olive oil and season with more salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 94mg | 31% |
| Sodium | 1314mg | 55% |
| Potassium | 582mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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