High Protein Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner game with this **High Protein Flank Steak with Arugula and Citrus Parsley Chili Churro**, a vibrant, flavor-packed dish perfect for special occasions or weeknight indulgence. Juicy, marinated flank steak is grilled to perfection and paired with a zesty arugula salad enhanced by fresh citrus zest and a bright drizzle of lemon juice. The real showstopper? Savory, golden-brown churros infused with fresh parsley and a hint of chili, offering a uniquely crispy twist to complement the bold, hearty flavors. This recipe combines wholesome ingredients, creative cooking techniques, and a high-protein profile to deliver a meal that’s as nutritious as it is delicious. Ready in just 45 minutes, it’s a plate full of texture, taste, and color that’s guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 cups Arugula
- 1 whole Lemon
- 1 whole Orange
- 0.5 cup Fresh parsley
- 0.5 teaspoon Chili flakes
- 0.5 cup All-purpose flour
- 0.25 cup Cornmeal
- 1 teaspoon Baking powder
- 1 whole Egg
- 0.5 cup Milk
- 2 cups Sunflower oil
Instructions
1. Start by marinating the flank steak. In a small bowl, combine 2 tablespoons of olive oil, salt, black pepper, and garlic powder.
2. Rub the mixture evenly over the flank steak, ensuring all sides are coated. Let it marinate at room temperature for about 15 minutes.
3. While the steak is marinating, prepare the citrus parsley chili churro. In a mixing bowl, whisk together flour, cornmeal, baking powder, and a pinch of salt.
4. In another bowl, whisk the egg and then add the milk, stirring until combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring to form a smooth batter.
6. Add parsley and chili flakes to the batter. Set aside.
7. Prepare the arugula salad by placing arugula in a salad bowl. Zest the lemon and orange and sprinkle over the arugula.
8. Drizzle 1 tablespoon of olive oil and juice from half a lemon over the arugula. Toss to coat.
9. Heat a grill pan or a cast-iron skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
10. Remove steak from the pan and let it rest for 5 minutes before slicing against the grain into thin strips.
11. In a deep fryer or heavy-based pan, heat sunflower oil to 350°F (175°C).
12. Spoon the batter into a piping bag with a star nozzle. Pipe churros directly into the hot oil, cutting with scissors for desired length.
13. Fry until golden brown, approximately 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
14. To serve, place arugula salad on a plate, top with sliced steak, and add churros as a crunchy garnish. Finish with a sprinkle of fresh parsley and chili flakes if desired.
Nutrition Facts
Calories |
6126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 567.5 g | 728% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 303.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.8 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2630 mg | 56% | |
*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.
