Marinated Flank Steak With Lemony Arugula And Feta Salad From 'Kitchen Garden Cookbook' Recipe

Name: Marinated Flank Steak With Lemony Arugula And Feta Salad From 'Kitchen Garden Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic, pressed; 2 teaspoons ground cumin; 2 teaspoons ground sumac; 1 pound (450 g) flank steak; Kosher salt and freshly ground pepper; 2 cups (2 ounces/60 g) arugula leaves; 2 green onions, thinly sliced; 2 tablespoons fresh flat-leaf parsley leaves; 1/2 cup (2 ounces/60 g) crumbled feta cheese

Servings: persons

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, pressed
2 teaspoons ground cumin
2 teaspoons ground sumac
1 pound (450 g) flank steak
Kosher salt and freshly ground pepper
2 cups (2 ounces/60 g) arugula leaves
2 green onions, thinly sliced
2 tablespoons fresh flat-leaf parsley leaves
1/2 cup (2 ounces/60 g) crumbled feta cheese

1
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 sprinkle both sides with salt and pepper. Let stand at room temperature for 15 minutes (or cover and refrigerate overnight).
2
Prepare a medium fire for direct-heat cooking in a charcoal or gas 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.
3
Transfer the steak to a cutting board and let rest for at least 5 minutes. In a bowl, combine the arugula, green onion, parsley, and feta 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.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic, pressed, 2 teaspoons ground cumin, and more.

Yes, Marinated Flank Steak With Lemony Arugula And Feta Salad From 'Kitchen Garden Cookbook' falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Flank Steak With Lemony Arugula And Feta Salad From 'Kitchen Garden Cookbook'

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