Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your weeknight dinner with this flavorful and health-conscious Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly marinated flank steak is grilled to tender perfection, then paired with peppery arugula and brightened with a zesty citrus parsley chili chutney that captures the essence of fresh orange zest, tangy lemon juice, and a subtle kick of red chili flakes. This recipe combines simple yet bold ingredients, like garlic, rosemary, and cumin, to create layers of flavor while keeping it gluten-free and Paleo-friendly. Ready in under an hour, it's an ideal choice for busy nights or entertaining. Serve this vibrant dish with the chutney drizzled generously over a bed of arugula for a striking presentation that's as healthy as it is delicious. Whether you're following a Paleo diet or simply seeking a fresh take on steak night, this recipe delivers a blend of wholesome nourishment and irresistible taste.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 cups fresh arugula
- 1 lemon, juiced
- 1 orange, zested and juiced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon cumin powder
Instructions
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a marinade.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Preheat an outdoor grill or grilling pan over medium-high heat.
Remove the steak from the marinade and allow any excess to drip off.
Grill the steak for 3-5 minutes per side, depending on your desired level of doneness.
Remove the steak from the heat and let it rest for 5-10 minutes before slicing thinly against the grain.
In a large bowl, place the arugula. Add the juice of one lemon and toss to lightly coat the leaves.
For the citrus parsley chili chutney, combine the orange zest, orange juice, fresh parsley, red chili flakes, and cumin powder in a bowl. Mix well.
To serve, place a bed of arugula on each plate, top with sliced flank steak, and drizzle the citrus parsley chili churro over the top.
Serve immediately and enjoy your Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 545 mg | 12% | |
*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.
