The uncomplicated marinade I use for grilling flank steak results in exceptionally tender and flavorful steaks. I serve them atop a bed of crisp arugula, complemented by shaved Parmesan and thinly sliced red onions, creating a wonderfully effortless and delicious dinner salad.
Amidst the full swing of summer, our grill has become a regular fixture in our culinary adventures. Everything from BBQ chicken to Mediterranean pork chops and veggies finds its way onto the grill—adding an unmatched depth of flavor to each dish. My most recent yearning drew me to this incredibly flavorful grilled flank steak with arugula and Parmesan. The abundance of arugula in my garden (remarkably easy to grow, by the way) prompted me to incorporate it into almost everything lately.
For this grilled flank steak, I start by preparing a highly flavorful marinade comprising red wine vinegar, ample garlic, oregano, and salt. The flank steak (though any similar flat steak works well) luxuriates in this marinade for a minimum of 4 hours before hitting the grill, resulting in a simply prepared yet exquisitely delicious steak cooked to a perfect medium-rare. Pairing it with a generous bed of fresh arugula and aged, thinly shaved Parmesan creates a dish that’s wonderfully carb-free, bursting with the vibrant flavors of summer.
What’s Included in This Grilled Flank Steak Recipe
This recipe embodies simplicity and clarity, focusing primarily on the steak and its straightforward marinade. Here’s the essential list of ingredients:
Flank steak (alternatively, skirt steak—a lengthy, flat, and flavorful beef cut, often utilized in carne asada, or hanger steak could also be used)
A generous amount of garlic—infuses immense flavor into the marinade
Kosher salt and freshly ground black pepper
Dried oregano
Red wine vinegar—serves to tenderize the meat along with the salt
Olive oil
Arugula
Red onion
Parmesan (I prefer using high-quality aged Parmesan, thinly shaved over the greens and steak, and I particularly recommend this peeler, which happens to be my favorite discovery).
Making Grilled Flank Steak with Arugula and Parmesan is a breeze. Just ensure ample marinating time for your steaks and allow them 30 minutes to reach room temperature before grilling.
Here’s the method:
1. **Marinating Prep:** Place the meat in a large plastic gallon freezer bag. Add garlic, salt, oregano, vinegar, and olive oil. Seal the bag and thoroughly massage the ingredients into the meat. Refrigerate and marinate for a minimum of 4 hours, ideally overnight.
2. **Preparation and Grilling:** Preheat the grill to high. Take the steaks out and let them rest at room temperature for 30 minutes. Remove the steaks from the marinade and place them on the hot grill. Brush the steaks with the remaining marinade and grill for about 5-7 minutes on each side for medium-rare (or until they reach 125°F internally). Transfer the grilled steaks to a plate or cutting board and allow them to rest for 10 minutes before slicing to retain the juices.
Tip: The longer you marinate, the more flavorful the steak. Overnight marination is ideal, but even an hour will impart significant flavor.
3. **Serving:** Slice the steak against the grain and arrange it on a bed of arugula. Top it generously with shaved Parmesan and red onion. Drizzle with olive oil and season with additional salt and pepper to your taste.
Enjoy your flavorful creation!
How Long Does Grilling Flank Steak Take?
For the optimal preparation of flank steak, grilling it to a medium-rare doneness is recommended, as the meat continues to cook once removed from the grill. We typically aim to pull the steak at around 125°F, cover it with foil, and let it rest. This resting period ensures that the flavorful juices remain within the meat rather than on the cutting board when sliced.
To achieve your preferred level of doneness, monitor the steak’s internal temperature and remove it from the grill approximately 10 degrees below your desired endpoint. In our kitchen, we rely on the Thermoworks Thermopen, an invaluable temperature gauge. While it may require an investment, it’s the most reliable thermometer we’ve encountered yet.
What’s the Optimal Method for Tenderizing Flank Steak?
Achieving tenderness in flank steak revolves around three crucial factors:
1. **Effective Marinade:** A good marinade is essential. My preferred marinade, with its combination of salt and red wine vinegar, works wonders in permeating the meat. Flank steak, being a leaner cut, benefits greatly from proper marination to tenderize and enhance its texture.
2. **Cooking to Medium-Rare:** It’s crucial to cook the steak to medium-rare. Overcooking can dry out the steak by depleting its fat content, resulting in toughness.
3. **Slicing Technique:** Slicing against the grain is key. This method assists in breaking down the meat’s fibers, resulting in a more tender texture that’s easier to chew.
Regarding Marinating vs. Dry Rub for Flank Steak:
While I appreciate a quality dry rub, for this particular recipe, I lean towards marinating the grilled flank steaks. I find that the combination of red wine vinegar and salt effectively tenderizes the meat while also allowing the garlic and oregano to impart a robust flavor profile.
Grilled Flank Steak with Arugula and Parmesan
My simple grilled flank steak marinade yields the most tender and flavorful steaks, served over a bed of fresh arugula, topped with shaved Parmesan and thinly sliced red onions for the easiest, most delicious dinner salad.
CourseMain CourseCuisineItalianKeywordgrilled flank steakPrep Time4 40Cook Time10Total Time4 50Servings6 -8Calories393kcalIngredients
- 2 pounds flank steak or skirt steak
- 6 garlic cloves , pressed
- 1 tablespoon kosher salt
- ½ tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3-4 cups arugula
- ¼ cup thinly sliced red onion
- ¼ cup shaved Parmesan
Instructions
Nutrition
Calories: 393kcal | Carbohydrates: 2g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 1314mg | Potassium: 582mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 3mg
