High Protein Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your dinner game with this High Protein Flank Steak with Arugula and Citrus Parsley Chili Churro—a bold and balanced dish that marries smoky, perfectly seared steak with a fresh, zesty arugula salad and irresistibly crunchy chili-infused churros. The tender, marinated flank steak is grilled to perfection and sliced thin to top a bed of arugula lightly dressed with lemon and orange zest. Adding a creative twist to your plate are homemade churros, spiced with parsley and chili flakes, offering a savory crunch that beautifully contrasts the steak’s richness and the salad's citrusy brightness. Ready in under 45 minutes, this protein-packed recipe is as visually stunning as it is delicious, ideal for a dinner party centerpiece or an indulgent weeknight treat. Perfect for steak lovers seeking a gourmet yet approachable recipe with a dazzling culinary twist!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 4 cups Arugula
• 1 whole Lemon
• 1 whole Orange
• 0.5 cup Fresh parsley
• 0.5 teaspoon Chili flakes
• 0.5 cup All-purpose flour
• 0.25 cup Cornmeal
• 1 teaspoon Baking powder
• 1 whole Egg
• 0.5 cup Milk
• 2 cups Sunflower oil

Directions

Step 1

1. Start by marinating the flank steak. In a small bowl, combine 2 tablespoons of olive oil, salt, black pepper, and garlic powder.

Step 2

2. Rub the mixture evenly over the flank steak, ensuring all sides are coated. Let it marinate at room temperature for about 15 minutes.

Step 3

3. While the steak is marinating, prepare the citrus parsley chili churro. In a mixing bowl, whisk together flour, cornmeal, baking powder, and a pinch of salt.

Step 4

4. In another bowl, whisk the egg and then add the milk, stirring until combined.

Step 5

5. Gradually add the wet ingredients to the dry ingredients, stirring to form a smooth batter.

Step 6

6. Add parsley and chili flakes to the batter. Set aside.

Step 7

7. Prepare the arugula salad by placing arugula in a salad bowl. Zest the lemon and orange and sprinkle over the arugula.

Step 8

8. Drizzle 1 tablespoon of olive oil and juice from half a lemon over the arugula. Toss to coat.

Step 9

9. Heat a grill pan or a cast-iron skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Step 10

10. Remove steak from the pan and let it rest for 5 minutes before slicing against the grain into thin strips.

Step 11

11. In a deep fryer or heavy-based pan, heat sunflower oil to 350°F (175°C).

Step 12

12. Spoon the batter into a piping bag with a star nozzle. Pipe churros directly into the hot oil, cutting with scissors for desired length.

Step 13

13. Fry until golden brown, approximately 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Step 14

14. To serve, place arugula salad on a plate, top with sliced steak, and add churros as a crunchy garnish. Finish with a sprinkle of fresh parsley and chili flakes if desired.

Nutrition Facts

Serving size	(1538.8g)

Amount per serving	% Daily Value*
Calories	6125.5

Total Fat 567.5g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 303.0g
Cholesterol 619.7mg	0%
Sodium 4685.1mg	0%
Total Carbohydrate 122.0g	0%
Dietary Fiber 12.6g	0%
Total Sugars 21.8g
Protein 157.0g	0%

Vitamin D 119.8IU	0%
Calcium 467.0mg	0%
Iron 20.0mg	0%
Potassium 2629.9mg	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: 82.1%

Protein: 10.1%

Carbs: 7.8%