Dairy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner table with this bold and vibrant Dairy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly marinated flank steak is grilled to tender perfection, delivering smoky flavor with hints of cumin and paprika. Complemented by a lightly dressed arugula salad and garnished with a zesty parsley-chili mixture, this dish brings a refreshing burst of citrusy brightness. As an unexpected twist, crisp vegan churros add a delightful crunch and touch of sweetness to every bite. This dairy-free recipe is ideal for health-conscious foodies seeking a fun blend of savory, spicy, and sweet flavors, while remaining entirely lactose-free. Quick to prepare and visually stunning, it’s a creative meal guaranteed to impress at your next gathering!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 4 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups arugula
- 1 cup parsley, chopped
- 1 piece red chili, sliced
- 1 batch churro dough, vegan-friendly
- 2 tablespoons citrus zest (lemon and orange)
- 2 tablespoons maple syrup
Instructions
In a large mixing bowl, combine 2 tablespoons of olive oil with the minced garlic, lemon juice, orange juice, ground cumin, smoked paprika, salt, and black pepper. Mix well to create the marinade.
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over the steak. Ensure the steak is well coated, and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and pat dry with paper towels to ensure a good sear.
Grill the flank steak for about 4-5 minutes per side for medium-rare doneness. Adjust cooking time according to your preference. Once cooked, remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain.
While the steak is resting, prepare the churros. Use the vegan-friendly churro dough and pipe it into small strips or bite-sized pieces.
Heat a pot with enough vegetable oil for deep frying. Once hot, fry the churros until golden and crispy. Drain on paper towels.
In a small bowl, combine the chopped parsley, sliced red chili, and citrus zest. Set aside as a garnish.
In a large bowl, toss the arugula with the remaining 2 tablespoons of olive oil and maple syrup to lightly dress the greens.
To serve, place a portion of sliced flank steak on each plate. Top with a handful of dressed arugula. Garnish with the parsley-chili-citrus mixture and freshly fried churros for a touch of crunch. Enjoy this vibrant, dairy-free meal!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 60.2 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 843 mg | 65% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 4950 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
