Nut-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner table with this flavorful Nut-Free Flank Steak with Arugula and Citrus Parsley Chili Churro recipe! Perfectly marinated and grilled flank steak takes center stage, boasting tangy hints of lemon and garlic. Served alongside a vibrant arugula salad dotted with juicy orange segments, red onion, and fresh parsley, this dish is a symphony of freshness and zest. But the real standout? The crispy, golden parsley and chili-infused churros, made with a cornmeal batter and fried to perfection, offering a bold and unexpected pairing. Ideal for nut-free diets, this meal blends smoky, citrusy, and spicy notes in every bite, making it an unforgettable culinary experience. Perfect for casual dinners or entertaining guests, it’s a recipe that turns simple ingredients into a gourmet masterpiece.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups arugula
- 1 orange, segmented
- 0.5 red onion, thinly sliced
- 0.25 cup parsley leaves, chopped
- 0.5 teaspoon red chili flakes
- 1 cup flour
- 0.5 cup cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 cup milk
- 1 egg
- 2 cups vegetable oil, for frying
Instructions
In a bowl, combine 2 tablespoons olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well to make the marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes.
Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels.
Grill the steak for 5-6 minutes on each side, or until it reaches desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
In a large salad bowl, toss arugula, orange segments, red onion, and parsley leaves with the remaining tablespoon of olive oil and a pinch of salt. Set aside.
In a mixing bowl, combine flour, cornmeal, baking powder, and sugar. Whisk in milk and the egg until you form a smooth batter.
Stir in remaining parsley and red chili flakes into the churro batter.
Heat vegetable oil in a large pot to 350°F (175°C). Carefully pipe the batter into the oil in long strips or spiral shapes using a piping bag.
Fry until golden brown, about 2-3 minutes per side. Remove from oil and drain on paper towels.
Serve the grilled flank steak alongside the arugula salad and top with citrus parsley chili churros for a delightful and nut-free meal.
Nutrition Facts
Calories |
6870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 597.7 g | 766% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 41.3 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 721 mg | 55% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3242 mg | 69% | |
*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.
