Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil Print recipe & shopping list |
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Submitted by: John Beeler
"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 withGrilled New Potatoes and Chimichurri on another night."
Directions |
Step 1
Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
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Step 2
Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet
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Ingredients
Step 3
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.
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Step 4
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.
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Step 5
Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into ¼-inch-thick slices.
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Ingredients
Step 6
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.
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Ingredients
Step 7
Drizzle 1 tablespoon of the lemon olive oil over each portion of steak and sprinkle with fleur de sel.
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