Mediterranean Diet Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner game with this Mediterranean Diet Flank Steak featuring a vibrant Citrus Parsley Chili Churro and peppery arugula. Perfectly marinated with extra virgin olive oil, lemon juice, garlic, and oregano, the tender flank steak is grilled to perfection for a smoky charred flavor. Topped with a tangy, herbaceous sauce made from fresh parsley, orange zest, red chili flakes, and a touch of honey, every bite tantalizes the palate with bold layers of citrus, spice, and sweetness. Served over a bed of crisp arugula, this dish is a healthy, flavorful, and visually stunning centerpiece. Ready in under 40 minutes, this recipe delivers Mediterranean-inspired sophistication for weeknight dinners or special occasions. Perfect for grill enthusiasts and fans of clean eating!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups arugula
- 1 teaspoon orange zest
- 0.25 cup parsley, chopped
- 0.5 teaspoon red chili flakes
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
Instructions
In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Turn the steak to coat it evenly. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes.
While the steak is marinating, prepare the citrus parsley chili churro. In a medium bowl, combine orange zest, parsley, red chili flakes, white wine vinegar, honey, and the remaining tablespoon of olive oil. Stir well and set aside.
Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade, shaking off excess.
Grill the flank steak for about 6-8 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
Arrange the arugula on a serving platter. Place the sliced flank steak on top.
Drizzle the citrus parsley chili churro over the steak and arugula before serving.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2301 mg | 49% | |
*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.
