Sugar-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your steak night with this vibrant and wholesome Sugar-Free Flank Steak with Arugula and Citrus Parsley Chili Churro recipe. Perfectly grilled flank steak is marinated in tangy lemon juice and garlic, then paired with a refreshing arugula salad and a zesty homemade sauce featuring fresh parsley, orange zest, and a hint of chili. With bold flavors and a balance of spice and citrus, this dish is a guilt-free delight ideal for a health-conscious yet indulgent meal. Ready in just 35 minutes, this recipe is perfect for busy weeknights or impressing guests. Serve with the sauce drizzled generously for the ultimate steak experience!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves
- 1 cup Fresh parsley
- 1 teaspoon Red chili flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Arugula
- 1 tablespoon Orange zest
- 3 tablespoons Fresh orange juice
- 1 tablespoon Honey
- 1 tablespoon Red wine vinegar
- 1 teaspoon Cumin powder
Instructions
Begin by marinating the flank steak. In a mixing bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic from 2 cloves, salt, and black pepper. Whisk together until well combined.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Marinate for at least 30 minutes in the refrigerator, or up to 4 hours for more flavor.
While the steak is marinating, prepare the citrus parsley chili churro sauce. In a food processor, combine the fresh parsley, remaining garlic clove, red chili flakes, orange zest, fresh orange juice, honey, and cumin powder. Pulse until you have a smooth sauce. Season with salt to taste and set aside.
Preheat a grill or a grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels to remove excess marinade.
Brush the grill with a bit of olive oil and place the flank steak on it. Grill for about 5-7 minutes on each side, or until it reaches your desired level of doneness.
While grilling the steak, prepare the arugula salad. In a large bowl, combine arugula, remaining olive oil, and red wine vinegar. Toss to coat evenly.
Once the steak is grilled, let it rest for 5 minutes before slicing it thinly against the grain.
To serve, divide the arugula salad among the plates, top with slices of flank steak, and drizzle with the citrus parsley chili churro sauce. Serve immediately.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4105 mg | 178% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 24.5 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2418 mg | 51% | |
*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.
