Dairy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner table with this vibrant and bold Dairy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly marinated flank steak is grilled to tender perfection and paired with peppery arugula lightly dressed with maple syrup and olive oil. The real star of this dish, however, is the unique vegan-friendly churros, fried to golden crispiness and infused with bright citrus and a kick of parsley and red chili for a flavor-packed garnish. This dairy-free recipe strikes the perfect balance of savory, smoky, and citrusy notes, making it an ideal centerpiece for weeknight dinners or special occasions. Ready in under an hour (excluding marination), it’s a fresh and exciting twist on grilled steak dishes that your taste buds will adore!
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Ingredients
- 1.5 pounds flank steak
- 4 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups arugula
- 1 cup parsley, chopped
- 1 piece red chili, sliced
- 1 batch churro dough, vegan-friendly
- 2 tablespoons citrus zest (lemon and orange)
- 2 tablespoons maple syrup
Directions
Step 1
In a large mixing bowl, combine 2 tablespoons of olive oil with the minced garlic, lemon juice, orange juice, ground cumin, smoked paprika, salt, and black pepper. Mix well to create the marinade.
Step 2
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over the steak. Ensure the steak is well coated, and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Step 3
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and pat dry with paper towels to ensure a good sear.
Step 4
Grill the flank steak for about 4-5 minutes per side for medium-rare doneness. Adjust cooking time according to your preference. Once cooked, remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain.
Step 5
While the steak is resting, prepare the churros. Use the vegan-friendly churro dough and pipe it into small strips or bite-sized pieces.
Step 6
Heat a pot with enough vegetable oil for deep frying. Once hot, fry the churros until golden and crispy. Drain on paper towels.
Step 7
In a small bowl, combine the chopped parsley, sliced red chili, and citrus zest. Set aside as a garnish.
Step 8
In a large bowl, toss the arugula with the remaining 2 tablespoons of olive oil and maple syrup to lightly dress the greens.
Step 9
To serve, place a portion of sliced flank steak on each plate. Top with a handful of dressed arugula. Garnish with the parsley-chili-citrus mixture and freshly fried churros for a touch of crunch. Enjoy this vibrant, dairy-free meal!
Nutrition Facts
| Serving size | (1422.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3261.7 |
| Total Fat 191.3g | 0% |
| Saturated Fat 48.2g | 0% |
| Polyunsaturated Fat 9.5g | |
| Cholesterol 619.2mg | 0% |
| Sodium 5760.5mg | 0% |
| Total Carbohydrate 178.4g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 60.2g | |
| Protein 221.3g | 0% |
| Vitamin D 27.2IU | 0% |
| Calcium 843.3mg | 0% |
| Iron 39.4mg | 0% |
| Potassium 4949.6mg | 0% |
Source of Calories