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

Elevate your weeknight dinner with this vibrant and wholesome Sugar-Free Flank Steak with Arugula and Citrus Parsley Chili Churro. This dish features tender, marinated flank steak grilled to perfection and served atop a bed of peppery arugula dressed in a tangy red wine vinegar blend. The star of the recipe, a zesty Citrus Parsley Chili Churro sauce, brings a bold punch of flavor with fresh parsley, bright orange zest, a hint of heat from red chili flakes, and the aromatic depth of cumin. With no added sugar and a balance of fresh, nutritious ingredients, this quick and crowd-pleasing dish is ideal for healthy dining. Perfectly versatile for entertaining or a cozy family meal, this recipe is proof that wholesome can be irresistibly delicious.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 4 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 3 cloves Garlic cloves
• 1 cup Fresh parsley
• 1 teaspoon Red chili flakes
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 cups Arugula
• 1 tablespoon Orange zest
• 3 tablespoons Fresh orange juice
• 1 tablespoon Honey
• 1 tablespoon Red wine vinegar
• 1 teaspoon Cumin powder

Directions

Step 1

Begin by marinating the flank steak. In a mixing bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic from 2 cloves, salt, and black pepper. Whisk together until well combined.

Step 2

Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Marinate for at least 30 minutes in the refrigerator, or up to 4 hours for more flavor.

Step 3

While the steak is marinating, prepare the citrus parsley chili churro sauce. In a food processor, combine the fresh parsley, remaining garlic clove, red chili flakes, orange zest, fresh orange juice, honey, and cumin powder. Pulse until you have a smooth sauce. Season with salt to taste and set aside.

Step 4

Preheat a grill or a grill pan over medium-high heat.

Step 5

Remove the steak from the marinade and pat it dry with paper towels to remove excess marinade.

Step 6

Brush the grill with a bit of olive oil and place the flank steak on it. Grill for about 5-7 minutes on each side, or until it reaches your desired level of doneness.

Step 7

While grilling the steak, prepare the arugula salad. In a large bowl, combine arugula, remaining olive oil, and red wine vinegar. Toss to coat evenly.

Step 8

Once the steak is grilled, let it rest for 5 minutes before slicing it thinly against the grain.

Step 9

To serve, divide the arugula salad among the plates, top with slices of flank steak, and drizzle with the citrus parsley chili churro sauce. Serve immediately.

Nutrition Facts

Serving size	(795.4g)

Amount per serving	% Daily Value*
Calories	1785.0

Total Fat 122.3g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 8.1g
Cholesterol 412.8mg	0%
Sodium 4105.1mg	0%
Total Carbohydrate 38.9g	0%
Dietary Fiber 6.3g	0%
Total Sugars 24.5g
Protein 138.0g	0%

Vitamin D 18.1IU	0%
Calcium 307.8mg	0%
Iron 18.2mg	0%
Potassium 2418.0mg	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: 60.9%

Protein: 30.5%

Carbs: 8.6%