Flank Steak with Arugula and Citrus Parsley Chili Churro
Bursting with vibrant flavors and elevated textures, this Flank Steak with Arugula and Citrus Parsley Chili Churro recipe is a true culinary masterpiece. Tender, perfectly grilled flank steak is paired with a refreshing arugula salad tossed in a zesty orange and lemon dressing, while the unique chili-infused churros add a bold twist with their spicy citrus crunch. The combination of smoky steak, peppery greens, and golden, crisp churros creates a harmonious balance of savory, tangy, and spicy profiles. Ideal for impressing at dinner parties or indulging in a gourmet treat at home, this recipe marries classic steak-house vibes with adventurous yet approachable flair. Perfect for meat lovers and fans of creative side dishes alike, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups arugula
- 1 orange, juiced and zested
- 1 lemon, juiced
- 1 cup fresh parsley, chopped
- 1 teaspoon red chili flakes
- 1 cup all-purpose flour
- 1 cup water
- 1 tablespoon butter
- 1 egg
- 2 cups vegetable oil
Instructions
1. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Rub this mixture evenly over both sides of the flank steak and set aside to marinate while preparing other ingredients.
2. In a large bowl, combine arugula, orange zest, half of the orange juice, and half of the lemon juice. Add chopped parsley and toss to mix well.
3. For the citrus parsley chili churro, in a small saucepan over medium heat, combine water, the remaining 2 tablespoons of olive oil, and butter. Stir until butter is melted and mixture starts to simmer.
4. Remove from heat and stir in flour vigorously until mixture forms a ball.
5. Allow the flour mixture to cool slightly, then beat in the egg until smooth and stiff.
6. Pour vegetable oil into a large frying pan to a depth of about 1.5 inches, and heat to 375°F.
7. Place the churro dough into a piping bag fitted with a star tip. Pipe strips of dough into hot oil, about 4 inches long, and fry until golden brown, turning once (about 3-4 minutes per batch).
8. Drain churros on paper towels. While warm, sprinkle them with a mixture of red chili flakes and remaining lemon juice for a spicy citrus flavor.
9. Heat a grill pan over high heat. Cook flank steak for approximately 4-5 minutes per side for medium-rare or to desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.
10. Arrange slices of steak over the arugula salad and serve with the citrus parsley chili churros.
11. Drizzle any remaining citrus juices over the steak for a fresh twist. Enjoy your flavorful and unique meal!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 919 mg | 20% | |
*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.
