← Back to Search Results
grilling American
 Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I told my dear friend and colleague Cathy Whims, co-owner of Portland’s renowned restaurant Nostrana, that I was “stealing her recipe” after I ate this dish at her restaurant. The simplicity of the preparation was obvious, yet the overlay of flavors was complex and memorable, It’s a winner! Grill an extra flank steak and reserve it for making Grilled Flank Steak Salad with  Grilled New Potatoes and Chimichurri    on another night.

Yield: Serves 4

Ingredients

  • 1 flank steak 1¼ to 1½ pounds, trimmed off fat
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • Kosher or sea salt
  • Freshly ground pepper
  • 6 ounces baby arugula leaves
  • 2¼ cups lemon-infused extra virgin olive oil (see cook's note)
  • Fleur de sel or other finishing salt for sprinkling

Directions

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet.

In a small bowl, combine the 2 tablespoons olive oil and the garlic. Rub the steak on both sides with the mixture and season with salt and pepper.

Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120°F for rare or 130° to 135°F for medium-rare.

Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into ¼-inch-thick slices.

Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top.

Drizzle 1 tablespoon of the lemon olive oil over each portion of steak and sprinkle with fleur de sel.

Serve immediately.

 

Notes

Citrus-infused extra-virgin olive oils add big flavor to simply prepared foods, such as grilled steak, chicken, and vegetables, making the oils a staple in my grilling pantry. I buy them at specialty-foods stores, natural-foods stores, and Trader Joe’s.


©
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 1 1/4 lbs of flank steak.

288kcal (14%)
366mg (15%)
2g
1g
17g (26%)
0g
5g (26%)
9g
1g
49mg (16%)
1g
31g
51mg
617mg
50mcg RAE (2%)
7mg (11%)
104mg (10%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?