Low Carb Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your mealtime with this vibrant and flavorful Low Carb Flank Steak with Arugula and Citrus Parsley Chili Churro recipe! Perfectly seared and juicy flank steak takes center stage, complemented by peppery arugula and a tangy, herbaceous citrus parsley chili sauce that packs a delightful sweet-heat punch. Fresh orange and lemon zest, fiery red chili, and a touch of honey create a well-balanced sauce that brightens every bite. Ready in just 35 minutes, this dish is an ideal choice for a quick yet gourmet weeknight dinner or a healthy entertaining option. Light, low-carb, and bursting with bold flavors, it pairs beautifully with the refreshing simplicity of the arugula salad on the side. A true feast for both the eyes and the palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups arugula
- 1 large orange
- 0.5 cup fresh parsley
- 1 red chili
- 1 lemon
- 1 garlic clove
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
Instructions
Start by patting the flank steak dry with paper towels. Season both sides with salt and black pepper.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the flank steak.
Sear the steak for about 4-5 minutes on each side for medium-rare, or longer until the desired doneness is achieved.
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.
While the steak rests, prepare the citrus parsley chili sauce. Zest the orange and lemon into a bowl.
Juice the orange and lemon, and add to the bowl with the zest.
Finely chop the fresh parsley and the red chili (remove seeds for less heat), and add them to the bowl.
Mince the garlic clove and combine it in the bowl with the red wine vinegar and honey. Mix well.
In a separate salad bowl, toss the arugula with the remaining tablespoon of olive oil and season lightly with salt and pepper.
To serve, thinly slice the steak across the grain and place on a platter. Top with a generous amount of the citrus parsley chili sauce.
Serve the sliced steak alongside the arugula salad.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 28.6 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2486 mg | 53% | |
*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.
