Low Carb Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your weeknight dinner with this irresistible Low Carb Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly seared flank steak is paired with a zesty, herbaceous sauce made from fresh orange and lemon, finely chopped parsley, and a kick of red chili, creating a bold combination of flavors. Served alongside a peppery arugula salad lightly dressed in olive oil, this dish is as nutritious as it is delicious, with its low-carb profile and vibrant, fresh ingredients. Ready in just 35 minutes, this recipe is an effortless way to impress your taste buds while keeping things light and wholesome. Ideal for fans of quick dinners, fresh herbs, and bright citrus notes, it’s a complete meal that feels as good as it tastes!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cups arugula
• 1 large orange
• 0.5 cup fresh parsley
• 1 red chili
• 1 lemon
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1 teaspoon honey

Directions

Step 1

Start by patting the flank steak dry with paper towels. Season both sides with salt and black pepper.

Step 2

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the flank steak.

Step 3

Sear the steak for about 4-5 minutes on each side for medium-rare, or longer until the desired doneness is achieved.

Step 4

Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Step 5

While the steak rests, prepare the citrus parsley chili sauce. Zest the orange and lemon into a bowl.

Step 6

Juice the orange and lemon, and add to the bowl with the zest.

Step 7

Finely chop the fresh parsley and the red chili (remove seeds for less heat), and add them to the bowl.

Step 8

Mince the garlic clove and combine it in the bowl with the red wine vinegar and honey. Mix well.

Step 9

In a separate salad bowl, toss the arugula with the remaining tablespoon of olive oil and season lightly with salt and pepper.

Step 10

To serve, thinly slice the steak across the grain and place on a platter. Top with a generous amount of the citrus parsley chili sauce.

Step 11

Serve the sliced steak alongside the arugula salad.

Nutrition Facts

Serving size	(910.6g)

Amount per serving	% Daily Value*
Calories	1538.6

Total Fat 93.4g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 412.8mg	0%
Sodium 4084.4mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 28.6g
Protein 138.6g	0%

Vitamin D 18.1IU	0%
Calcium 307.8mg	0%
Iron 15.4mg	0%
Potassium 2486.1mg	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: 53.6%

Protein: 35.4%

Carbs: 11.0%