Whole30 Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your Whole30 dining experience with this stunning Flank Steak with Arugula and Citrus Parsley Chili Churro. This flavorful dish combines a perfectly grilled, tender flank steak seasoned with garlic and sea salt, served atop peppery arugula dressed with bright citrus juices. The showstopper? Crisp and golden almond and coconut flour churros, infused with a tantalizing mix of parsley, orange, lemon, and red chili flakes, for a unique Whole30-friendly twist. Easy to prepare in under an hour, this vibrant and nutrient-packed recipe delivers a satisfying balance of smoky, fresh, and zesty flavors. Perfect for a special occasion or a weeknight dinner that feels indulgent yet wholesome.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 4 cups arugula
• 1 orange
• 1 lemon
• 0.5 cup parsley
• 0.5 teaspoon red chili flakes
• 1 cup almond flour
• 0.25 cup coconut flour
• 0.5 cup coconut milk
• 2 tablespoons ghee

Directions

Step 1

Preheat your grill to high heat. If using a grill pan indoors, preheat over medium-high heat.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, sea salt, black pepper, and garlic powder. Rub the mixture evenly over both sides of the flank steak.

Step 3

Set the steak aside to rest at room temperature while preparing other components.

Step 4

For the Citrus Parsley Chili Churro, zest and juice the orange and lemon, setting aside 2 tablespoons of each juice and 1 tablespoon of each zest.

Step 5

In a separate bowl, mix fresh parsley, orange zest, lemon zest, and red chili flakes together. This will be used as a fresh topping for the churros.

Step 6

In another bowl, thoroughly mix almond flour, coconut flour, and a pinch of salt. Gradually add coconut milk, stirring until a thick batter forms.

Step 7

Heat ghee in a nonstick pan over medium heat. Using a piping bag or spoon, form small cylindrical churros and fry in ghee until golden brown on all sides. This should take about 4-5 minutes.

Step 8

Once churros are cooked, sprinkle citrus parsley chili mix over them while still hot.

Step 9

Place the steak on the hot grill and cook for about 4-6 minutes on each side, depending on thickness and desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.

Step 10

In a large bowl, toss arugula with remaining tablespoon of olive oil and the reserved orange and lemon juices.

Step 11

Arrange the arugula on a serving platter. Lay the sliced flank steak on top and serve with the Citrus Parsley Chili Churros on the side.

Nutrition Facts

Serving size	(1101.5g)

Amount per serving	% Daily Value*
Calories	2594.1

Total Fat 188.0g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 492.8mg	0%
Sodium 4102.8mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 30.4g	0%
Total Sugars 31.6g
Protein 163.8g	0%

Vitamin D 18.1IU	0%
Calcium 508.7mg	0%
Iron 20.4mg	0%
Potassium 2485.5mg	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: 63.4%

Protein: 24.5%

Carbs: 12.1%