Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your weeknight dinner with this Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro—a mouthwatering fusion of bold flavors and clean eating. This recipe features tender, perfectly grilled flank steak infused with a savory garlic and rosemary marinade, served atop a bed of peppery arugula lightly dressed with fresh lemon juice. The crowning glory is the vibrant citrus parsley chili “churro”—a zesty, herbaceous topping crafted with orange zest, fresh parsley, and just a hint of red chili flakes for a subtle kick. Ready in just 35 minutes, this paleo-friendly dish is both elegant and nutrient-packed, making it ideal for entertaining or a wholesome family meal.
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Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 cups fresh arugula
- 1 lemon, juiced
- 1 orange, zested and juiced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon cumin powder
Directions
Step 1
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a marinade.
Step 2
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Step 3
Preheat an outdoor grill or grilling pan over medium-high heat.
Step 4
Remove the steak from the marinade and allow any excess to drip off.
Step 5
Grill the steak for 3-5 minutes per side, depending on your desired level of doneness.
Step 6
Remove the steak from the heat and let it rest for 5-10 minutes before slicing thinly against the grain.
Step 7
In a large bowl, place the arugula. Add the juice of one lemon and toss to lightly coat the leaves.
Step 8
For the citrus parsley chili chutney, combine the orange zest, orange juice, fresh parsley, red chili flakes, and cumin powder in a bowl. Mix well.
Step 9
To serve, place a bed of arugula on each plate, top with sliced flank steak, and drizzle the citrus parsley chili churro over the top.
Step 10
Serve immediately and enjoy your Paleo Flank Steak with Arugula and Citrus Parsley Chili Churro.
Nutrition Facts
| Serving size | (783.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1474.9 |
| Total Fat 93.5g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 412.8mg | 0% |
| Sodium 4074.2mg | 0% |
| Total Carbohydrate 27.3g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 16.0g | |
| Protein 137.0g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 304.5mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2129.4mg | 0% |
Source of Calories