Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook

Name: Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters (2 ounces/60 g) arugula leaves; 118 milliliters (2 ounces/60 g) crumbled feta cheese; 450 grams pound flank steak; 2 Tbsps fresh flat-leaf parsley leaves; 2 cloves garlic, pressed; 2 green onions, thinly sliced; 2 teaspoons ground cumin; 2 teaspoons ground sumac; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil

You can never have too many main course recipes, so give Marinated Flank Steak with Lemony Arugulan and Feta Salad from 'Kitchen Garden Cookbook a try. One serving contains 278 calories, 28g of protein, and 17g of fat. This gluten free and primal recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up ground sumac, ground cumin, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, and sumac.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Cumin

Sumac

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Steak

Let stand at room temperature for 15 minutes (or cover and refrigerate overnight).

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.

Ingredients you will need

Steak

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Green Onions

Arugula

Parsley

Steak

Feta Cheese

Equipment you will use

Cutting Board

Bowl

Equipment

Ingredients

Servings:

473milliliters

(2 ounces/60 g) arugula leaves 118milliliters

(2 ounces/60 g) crumbled feta cheese 450grams

pound flank steak 2Tbsps

fresh flat-leaf parsley leaves 2cloves

garlic, pressed 2

green onions, thinly sliced 2teaspoons

ground cumin 2teaspoons

ground sumac 4servings

Kosher salt and freshly ground pepper 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.