Nut-Free Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your dinner table with this Nut-Free Flank Steak with Arugula and Citrus Parsley Chili Churro, a vibrant and flavorful dish that's perfect for special occasions or weeknight indulgence. This recipe combines smoky, tender grilled flank steak with a zesty arugula salad featuring bright orange segments, crunchy red onion, and fresh parsley. The star of the plate is the unique churro twist—light, crispy fried delights infused with parsley and a hint of red chili flakes for a subtle kick. Completely nut-free and bursting with fresh, citrusy flavors, this dish is an artistic blend of savory and sweet, offering a creative take on steak night. Serve it as a show-stopping main course that’s as visually stunning as it is delicious!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups arugula
• 1 orange, segmented
• 0.5 red onion, thinly sliced
• 0.25 cup parsley leaves, chopped
• 0.5 teaspoon red chili flakes
• 1 cup flour
• 0.5 cup cornmeal
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 cup milk
• 1 egg
• 2 cups vegetable oil, for frying

Directions

Step 1

In a bowl, combine 2 tablespoons olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well to make the marinade.

Step 2

Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes.

Step 3

Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels.

Step 4

Grill the steak for 5-6 minutes on each side, or until it reaches desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.

Step 5

In a large salad bowl, toss arugula, orange segments, red onion, and parsley leaves with the remaining tablespoon of olive oil and a pinch of salt. Set aside.

Step 6

In a mixing bowl, combine flour, cornmeal, baking powder, and sugar. Whisk in milk and the egg until you form a smooth batter.

Step 7

Stir in remaining parsley and red chili flakes into the churro batter.

Step 8

Heat vegetable oil in a large pot to 350°F (175°C). Carefully pipe the batter into the oil in long strips or spiral shapes using a piping bag.

Step 9

Fry until golden brown, about 2-3 minutes per side. Remove from oil and drain on paper towels.

Step 10

Serve the grilled flank steak alongside the arugula salad and top with citrus parsley chili churros for a delightful and nut-free meal.

Nutrition Facts

Serving size	(1824.7g)

Amount per serving	% Daily Value*
Calories	6869.6

Total Fat 597.7g	0%
Saturated Fat 101.3g	0%
Polyunsaturated Fat 8.7g
Cholesterol 630.7mg	0%
Sodium 4748.3mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 17.9g	0%
Total Sugars 41.3g
Protein 171.5g	0%

Vitamin D 173.5IU	0%
Calcium 720.7mg	0%
Iron 26.3mg	0%
Potassium 3241.9mg	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: 77.2%

Protein: 9.8%

Carbs: 13.0%