Serves 4
45 min
Marinated Flank Steak with Lemony Arugula and Feta Salad
Recipe GLPR772a4bf75088d5
A Mediterranean-inspired dish featuring a flavorful cumin and sumac-marinated flank steak served over a fresh, peppery arugula salad with tangy lemon dressing, creamy feta cheese, and bright green onions. This lean, flavorful entrée combines tender grilled beef with vibrant fresh greens for a satisfying, light meal.
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Ingredients
2 tablespoons Extra-virgin olive oil
2 tablespoons Fresh lemon juice
2 cloves Garlic cloves, pressed
2 teaspoons Ground cumin
2 teaspoons Ground sumac
1 pound Flank steak
to taste Kosher salt
to taste Freshly ground black pepper
2 cups Fresh arugula leaves
2 Green onions, thinly sliced
2 tablespoons Fresh flat-leaf parsley leaves
½ cup Crumbled feta cheese
Directions
In a small bowl, whisk together olive oil, lemon juice, pressed garlic, ground cumin, and ground sumac until well combined.
Pat the flank steak dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Place the seasoned steak in a shallow dish and pour the marinade over it, turning to coat both sides evenly. Cover and refrigerate for at least 15 minutes or up to 30 minutes.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 6 to 8 minutes per side, until the internal temperature reaches 145°F for medium-rare doneness. Transfer to a cutting board and let rest for 5 minutes.
While the steak rests, place the fresh arugula leaves in a large salad bowl. Drizzle with the remaining marinade from the dish (or additional olive oil and lemon juice if preferred) and toss gently to coat.
Slice the rested steak thinly against the grain and arrange on top of the arugula. Scatter the sliced green onions, fresh parsley leaves, and crumbled feta cheese over the salad.
Season the salad to taste with additional salt and pepper if needed, and serve immediately while the steak is still warm.
