Soy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your weeknight dinner routine with this bold and flavorful *Soy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro*. Perfectly marinated flank steak—rubbed with zesty citrus, garlic, and olive oil—grills to tender, juicy perfection in just minutes. The show-stopping centerpiece of this dish is the vibrant arugula parsley chili churro, a rustic blend of fresh herbs, lime zest, and a hint of heat from red chili flakes, pulsed into a chunky topping that bursts with brightness. With a cook time of only 15 minutes, this recipe is not only quick but also packs a punch of balanced, savory, and tangy flavors. Ideal for those looking for a soy-free, citrus-kissed twist on a classic steak recipe, this dish is sure to impress. Serve it with a crisp side salad or roasted vegetables for an unforgettable meal.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Orange zest
- 0.5 teaspoon Red chili flakes
- 0.5 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Arugula
- 1 teaspoon Lime zest
- 0.5 teaspoon Ground coriander
Instructions
Begin by preparing the marinade for the flank steak. In a small bowl, combine 1 tablespoon of olive oil, minced garlic cloves, lemon juice, orange zest, salt, and black pepper.
Place the flank steak in a sealable plastic bag or shallow dish. Pour the marinade over the steak and ensure it is thoroughly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour or up to overnight for better flavor.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let any excess drip off.
Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until the desired doneness is achieved. Adjust cooking time if needed for thicker cuts.
While the steak is grilling, prepare the arugula citrus parsley chili churro. In a food processor, combine the arugula, remaining 1 tablespoon of olive oil, lime zest, red chili flakes, parsley, and coriander. Pulse until a chunky paste forms; do not over-process.
Once the steak is cooked, transfer it to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender bites. Arrange the slices on a serving platter.
Top the sliced flank steak with generous spoonfuls of the arugula citrus parsley chili churro. Serve immediately, garnished with additional parsley or chili flakes if desired.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1856 mg | 39% | |
*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.
