Low Sodium Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner table with this flavorful and creative Low Sodium Flank Steak with Arugula and Citrus Parsley Chili Churro! This recipe combines juicy, marinated flank steak grilled to perfection with a refreshing arugula and cherry tomato salad, all dressed with a zesty lemon olive oil drizzle. The show-stopping side? Crispy, golden churros rolled in a bold blend of cinnamon sugar, lime zest, parsley, and chili powder for a sweet-and-spicy twist. Crafted with low-sodium ingredients, this dish is perfect for those seeking bold flavors without the extra salt. Ideal for gatherings or a gourmet weeknight treat, this unique pairing of savory steak and adventurous churros is as delicious as it is unexpected.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 0.5 teaspoon Ground black pepper
- 2 cloves Minced garlic
- 2 tablespoons Lemon juice
- 4 cups Arugula
- 1 cup Cherry tomatoes
- 1 batch Churro dough
- 2 tablespoons Chopped parsley
- 1 tablespoon Lime zest
- 0.5 teaspoon Chili powder
- 2 tablespoons Cinnamon sugar mixture
Directions
Step 1
1. In a small bowl, combine olive oil, ground black pepper, minced garlic, and lemon juice to create a marinade for the flank steak.
Step 2
2. Place the flank steak in a large resealable bag or dish, pour in the marinade, and coat the steak thoroughly. Let it marinate in the fridge for at least 20 minutes.
Step 3
3. While the steak is marinating, prepare the churro dough following your favorite low-sodium recipe.
Step 4
4. Preheat your grill to medium-high heat. Remove the steak from the marinade and let it sit at room temperature for a few minutes.
Step 5
5. Grill the flank steak for about 5-7 minutes on each side or until your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.
Step 6
6. For the salad, in a large bowl, toss arugula with halved cherry tomatoes. Drizzle with a little more olive oil and a squeeze of lemon juice.
Step 7
7. Heat oil in a deep pot or an electric fryer to 375°F (190°C). Pipe or roll out the churro dough into strips and fry until golden brown, about 2-3 minutes.
Step 8
8. Mix parsley, lime zest, and chili powder in a shallow dish. Roll hot churros in the cinnamon sugar mixture and then in the parsley-chili mix for a unique flavor twist.
Step 9
9. Serve the sliced flank steak on a bed of arugula salad with a side of citrus parsley chili churros.
Nutrition Facts
| Serving size | (834.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1765.8 |
| Total Fat 117.1g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 437.8mg | 0% |
| Sodium 2008.4mg | 0% |
| Total Carbohydrate 44.8g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 19.7g | |
| Protein 138.5g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 229.7mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2143.6mg | 0% |
Source of Calories