Low Sodium Flank Steak with Arugula and Citrus Parsley Chili Churro
Experience the perfect blend of savory and zesty flavors with this Low Sodium Flank Steak with Arugula and Citrus Parsley Chili Churro recipe. Designed for heart-healthy eating, this recipe pairs tender marinated flank steak, grilled to perfection, with a refreshing arugula and cherry tomato salad dressed in olive oil and lemon juice. The star addition? Crispy churros infused with bold lime zest, parsley, and a hint of chili powder, offering a delightful twist to traditional churros with a touch of citrus and spice. Ideal for a light yet satisfying meal, this dish balances protein-rich steak with vibrant greens and a memorable side that doubles as a conversation starter. Perfect for family dinners or entertaining, this recipe captures gourmet indulgence with a health-conscious approach.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 0.5 teaspoon Ground black pepper
- 2 cloves Minced garlic
- 2 tablespoons Lemon juice
- 4 cups Arugula
- 1 cup Cherry tomatoes
- 1 batch Churro dough
- 2 tablespoons Chopped parsley
- 1 tablespoon Lime zest
- 0.5 teaspoon Chili powder
- 2 tablespoons Cinnamon sugar mixture
Instructions
1. In a small bowl, combine olive oil, ground black pepper, minced garlic, and lemon juice to create a marinade for the flank steak.
2. Place the flank steak in a large resealable bag or dish, pour in the marinade, and coat the steak thoroughly. Let it marinate in the fridge for at least 20 minutes.
3. While the steak is marinating, prepare the churro dough following your favorite low-sodium recipe.
4. Preheat your grill to medium-high heat. Remove the steak from the marinade and let it sit at room temperature for a few minutes.
5. Grill the flank steak for about 5-7 minutes on each side or until your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.
6. For the salad, in a large bowl, toss arugula with halved cherry tomatoes. Drizzle with a little more olive oil and a squeeze of lemon juice.
7. Heat oil in a deep pot or an electric fryer to 375°F (190°C). Pipe or roll out the churro dough into strips and fry until golden brown, about 2-3 minutes.
8. Mix parsley, lime zest, and chili powder in a shallow dish. Roll hot churros in the cinnamon sugar mixture and then in the parsley-chili mix for a unique flavor twist.
9. Serve the sliced flank steak on a bed of arugula salad with a side of citrus parsley chili churros.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 19.7 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2144 mg | 46% | |
*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.
