Marinated Flank Steak With Lemony Arugula And Feta Salad
This recipe combines the bold flavors of cumin and sumac with juicy grilled flank steak, creating a mouthwatering dish that's perfect for a satisfying meal. The tender steak is marinated in a zesty dressing before being grilled to perfection, then served alongside a refreshing arugula salad with feta cheese. With each bite, you'll enjoy a delightful mix of savory, citrusy, and herbaceous notes that will leave you craving more. Enjoy this dish with your loved ones for a delicious and unforgettable dining experience.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 2 garlic cloves, pressed
- 2 tsp. ground cumin
- 2 tsp. ground sumac
- 1 lb. flank steak
- Kosher salt and freshly ground pepper, to taste
- 2 cups arugula leaves
- 2 green onions, thinly sliced
- 2 Tbs. fresh flat-leaf parsley leaves
- 1/2 cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin and sumac. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, then season both sides with salt and pepper. Let stand at room temperature for 15 minutes, or cover and refrigerate overnight.
- Prepare a medium fire in a grill.
- Arrange the steak on the grill rack directly over the fire and grill, turning once, until seared on both sides and medium-rare inside, about 8 minutes. Transfer the steak to a cutting board and let rest for at least 5 minutes.
- In a bowl, combine the arugula, green onions, parsley and cheese and drizzle the remaining dressing over the top. Season with salt and pepper and toss together well. Slice the steak, arrange the slices on a platter, top with the arugula salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
Yield
Serves 4.
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