Grilled Flank Steak with Lemon-Parmesan Arugula

 

I love flank steak. Big beef taste for not much money. It's incredibly lean and cooks up super fast over a blazing-hot, lump hardwood charcoal fire...just 3 minutes a side for medium rare. I don't use any marinades or rubs. I keep it uncomplicated by seasoning it with just kosher salt, fresh cracked black pepper and a dusting of garlic powder.

This summer, Becky and I have been keeping our meals simple. Just some grilled protein and a salad. It's a healthy way to eat and it has the added benefit of having almost nothing to clean up in the kitchen afterwards. In keeping with our mantra of simplicity, this salad is just avocado and arugula. These are tossed with a vinaigrette comprised of lemon juice, olive oil, garlic, some grated parmesan and red pepper flakes. This has become one of our favorite meals from the summer of 2023. After you try it, I'm pretty certain you will feel the same way.

INGREDIENTS

For the Dressing

1/4 cup lemon juice

1/3 cup olive oil

1 garlic clove, minced or pressed

1/2 teaspoon red pepper flakes

2 tablespoons finely grated Parmesan cheese

For the Steak

1 flank steak, about 1-1/2 pounds

Kosher salt

Fresh cracked black pepper

Garlic powder

For the Salad

5 ounces of arugula

1 avocado, cut into 1/2-inch cubes

4 tablespoons shaved Parmesan

Large flake sea salt

DIRECTIONS

1. Take the steak out of the fridge 2 hours before grilling and let it warm to room temperature.
2. Prepare the dressing. Combine all ingredients in a small bowl and whisk until thoroughly mixed. Set aside.
3. Prepare your grill for direct cooking over high heat.
4. When your grill is at temperature, season steak to taste with salt, pepper and garlic powder.
5. Put steak directly over coals. Cover grill and cook for 3 minutes. Then flip, cover grill and cook for 3 more minutes. Remove steak from grill, tent with foil and let rest for at least 5 minutes. (Note: Cooking times are for medium rare using lump hardwood charcoal. Your mileage may vary.)
6. While steak rests, combine arugula and avocado in a large salad bowl. Add about 2/3 of the dressing to the bowl and toss thoroughly. If desired, you may add more dressing to taste. Divide salad among 4 serving plates. Top each salad with 1 tablespoon shaved parmesan.
7. Slice steak and put 3 slices on top of each plated salad. Sprinkle large flake sea salt over each plate and serve.

Wine pairing: Malbec