Whole30 Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner game with this Whole30-approved Flank Steak with Arugula and Citrus Parsley Chili Churro recipe! Juicy, perfectly seasoned flank steak is grilled to perfection and served atop a bed of fresh, peppery arugula lightly dressed with vibrant orange and lemon juices. The star sidekick? Irresistibly golden, gluten-free churros crafted from almond and coconut flours, infused with creamy coconut milk, and topped with a zesty citrus-parsley-chili mix. This dish combines bold, bright flavors with wholesome, nutrient-packed ingredients for a meal that's as satisfying as it is nourishing. Perfect for weeknight dinners or wowing guests at your next gathering!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups arugula
- 1 orange
- 1 lemon
- 0.5 cup parsley
- 0.5 teaspoon red chili flakes
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup coconut milk
- 2 tablespoons ghee
Instructions
Preheat your grill to high heat. If using a grill pan indoors, preheat over medium-high heat.
In a small bowl, combine 2 tablespoons of olive oil, sea salt, black pepper, and garlic powder. Rub the mixture evenly over both sides of the flank steak.
Set the steak aside to rest at room temperature while preparing other components.
For the Citrus Parsley Chili Churro, zest and juice the orange and lemon, setting aside 2 tablespoons of each juice and 1 tablespoon of each zest.
In a separate bowl, mix fresh parsley, orange zest, lemon zest, and red chili flakes together. This will be used as a fresh topping for the churros.
In another bowl, thoroughly mix almond flour, coconut flour, and a pinch of salt. Gradually add coconut milk, stirring until a thick batter forms.
Heat ghee in a nonstick pan over medium heat. Using a piping bag or spoon, form small cylindrical churros and fry in ghee until golden brown on all sides. This should take about 4-5 minutes.
Once churros are cooked, sprinkle citrus parsley chili mix over them while still hot.
Place the steak on the hot grill and cook for about 4-6 minutes on each side, depending on thickness and desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
In a large bowl, toss arugula with remaining tablespoon of olive oil and the reserved orange and lemon juices.
Arrange the arugula on a serving platter. Lay the sliced flank steak on top and serve with the Citrus Parsley Chili Churros on the side.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 31.6 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2486 mg | 53% | |
*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.
