Soy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Flank Steak with Arugula and Citrus Parsley Chili Churro—a dish that’s as bold as it is nourishing. This recipe features tender, marinated flank steak infused with zesty lemon juice, orange zest, and aromatic garlic, grilled to perfection for a smoky char. Topping it off is the citrus parsley chili churro—a bright, chunky blend of arugula, lime zest, fresh parsley, and a hint of red chili flakes, bringing a refreshing and slightly spicy kick to every bite. Completely soy-free and ready in just 30 minutes, this dish offers a gourmet twist on steak night while being easy enough to make on busy evenings. Serve it as a standalone masterpiece or pair it with roasted veggies and crusty bread for a complete, satisfying meal that’s sure to impress.
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Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Orange zest
- 0.5 teaspoon Red chili flakes
- 0.5 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Arugula
- 1 teaspoon Lime zest
- 0.5 teaspoon Ground coriander
Directions
Step 1
Begin by preparing the marinade for the flank steak. In a small bowl, combine 1 tablespoon of olive oil, minced garlic cloves, lemon juice, orange zest, salt, and black pepper.
Step 2
Place the flank steak in a sealable plastic bag or shallow dish. Pour the marinade over the steak and ensure it is thoroughly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour or up to overnight for better flavor.
Step 3
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let any excess drip off.
Step 4
Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until the desired doneness is achieved. Adjust cooking time if needed for thicker cuts.
Step 5
While the steak is grilling, prepare the arugula citrus parsley chili churro. In a food processor, combine the arugula, remaining 1 tablespoon of olive oil, lime zest, red chili flakes, parsley, and coriander. Pulse until a chunky paste forms; do not over-process.
Step 6
Once the steak is cooked, transfer it to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Step 7
Slice the steak thinly against the grain for the most tender bites. Arrange the slices on a serving platter.
Step 8
Top the sliced flank steak with generous spoonfuls of the arugula citrus parsley chili churro. Serve immediately, garnished with additional parsley or chili flakes if desired.
Nutrition Facts
| Serving size | (606.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1409.0 |
| Total Fat 93.0g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 412.8mg | 0% |
| Sodium 4070.8mg | 0% |
| Total Carbohydrate 11.5g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 2.2g | |
| Protein 135.1g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 178.0mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1856.4mg | 0% |
Source of Calories