Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your dinner game with this show-stopping recipe for Flank Steak with Arugula and Citrus Parsley Chili Churro—a perfect fusion of bold, fresh flavors and unexpected textures. Juicy, grilled-to-perfection flank steak is marinated in garlic and olive oil, then paired with a zesty arugula salad infused with orange and lemon zest, chopped parsley, and a refreshing citrus dressing. The star of this dish, however, is the creative twist: crispy handmade churros delicately spiced with red chili flakes and a touch of lemon, offering the perfect balance of heat and tang. With its combination of vibrant ingredients, unique techniques like piping churro dough, and stunning presentation, this recipe is a memorable centerpiece for any gathering. It’s an impressive yet approachable meal that brings together sweet, savory, and spicy in one unforgettable bite!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups arugula
• 1 orange, juiced and zested
• 1 lemon, juiced
• 1 cup fresh parsley, chopped
• 1 teaspoon red chili flakes
• 1 cup all-purpose flour
• 1 cup water
• 1 tablespoon butter
• 1 egg
• 2 cups vegetable oil

Directions

Step 1

1. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Rub this mixture evenly over both sides of the flank steak and set aside to marinate while preparing other ingredients.

Step 2

2. In a large bowl, combine arugula, orange zest, half of the orange juice, and half of the lemon juice. Add chopped parsley and toss to mix well.

Step 3

3. For the citrus parsley chili churro, in a small saucepan over medium heat, combine water, the remaining 2 tablespoons of olive oil, and butter. Stir until butter is melted and mixture starts to simmer.

Step 4

4. Remove from heat and stir in flour vigorously until mixture forms a ball.

Step 5

5. Allow the flour mixture to cool slightly, then beat in the egg until smooth and stiff.

Step 6

6. Pour vegetable oil into a large frying pan to a depth of about 1.5 inches, and heat to 375°F.

Step 7

7. Place the churro dough into a piping bag fitted with a star tip. Pipe strips of dough into hot oil, about 4 inches long, and fry until golden brown, turning once (about 3-4 minutes per batch).

Step 8

8. Drain churros on paper towels. While warm, sprinkle them with a mixture of red chili flakes and remaining lemon juice for a spicy citrus flavor.

Step 9

9. Heat a grill pan over high heat. Cook flank steak for approximately 4-5 minutes per side for medium-rare or to desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.

Step 10

10. Arrange slices of steak over the arugula salad and serve with the citrus parsley chili churros.

Step 11

11. Drizzle any remaining citrus juices over the steak for a fresh twist. Enjoy your flavorful and unique meal!

Nutrition Facts

Serving size	(1895.4g)

Amount per serving	% Daily Value*
Calories	6018.8

Total Fat 560.9g	0%
Saturated Fat 100.1g	0%
Polyunsaturated Fat 279.0g
Cholesterol 641.7mg	0%
Sodium 4380.5mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 16.9g	0%
Total Sugars 19.5g
Protein 162.6g	0%

Vitamin D 68.4IU	0%
Calcium 857.0mg	0%
Iron 34.7mg	0%
Potassium 4395.7mg	0%

*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.

Source of Calories

Fat: 81.0%

Protein: 10.4%

Carbs: 8.6%