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