Best 3 Flank Steak And Arugula Salad Recipes

Indulge in a culinary journey with our tantalizing flank steak and arugula salad recipes. These dishes offer a harmonious blend of flavors and textures that will delight your palate. Savor the tender and juicy flank steak, perfectly cooked to your desired doneness. The arugula salad, with its peppery bite, adds a refreshing touch to complement the richness of the steak. Additional recipes included in this article provide delightful variations on this classic combination. Experiment with a zesty chimichurri sauce or a tangy balsamic vinaigrette to elevate your salad. For a complete meal, explore our grilled flank steak with roasted vegetables and a side of quinoa. Each recipe offers a unique culinary experience that is sure to impress your family and friends. Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips will guide you to create a memorable dining experience.

Here are our top 3 tried and tested recipes!

BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD

Balsamic-Grilled Flank Steak and Arugula Salad image

There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.

Provided by Chateau Ste Michelle

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 8h35m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon shallot, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds flank steak (about 1-inch thick)
3 teaspoons balsamic vinegar
½ pound quality white cheddar cheese (such as Beecher's Flagship)
1 pint cherry tomatoes
1 (5 ounce) package arugula
1 drizzle extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g

FLANK STEAK AND ARUGULA SALAD

Flank Steak and Arugula Salad image

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

Steps:

In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g

SEARED FLANK STEAK SALAD WITH ARUGULA AND CORN RELISH

Seared Flank Steak Salad with Arugula and Corn Relish image

Provided by Food Network

Time 1h32m

Yield 7 to 8 servings

Number Of Ingredients 26

Ingredients

1/3 cup fresh lime juice
2 teaspoons lime zest
2 cloves garlic, minced
1 teaspoon chipotle pepper, chopped
3/4 cup canola oil
2 tablespoons chopped cilantro
1 (2 to 3 pound) flank steak
1 cup dried black beans, soaked overnight with one change of water
2 cloves garlic, smashed
Salt and freshly ground black pepper
2 bunches arugula, rinsed and dried
2 cups corn relish, recipe follows
1/2 bunch cilantro, leaves picked, rinsed, and dried
6 cups cooked kernels (about 10 to 12 ears of corn)
2 cups diced onion
1 cup diced red bell pepper
1 cup diced green bell pepper
3/4 cup chopped celery
1 1/2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard
2 teaspoons mustard seed
2 teaspoons turmeric
1 1/2 teaspoons celery seed
1/4 teaspoon cayenne pepper
3 cups cider vinegar

Steps:

Whisk together all of the marinade ingredients. Trim the steak of fat. Score both sides of flank steak in a criss-cross. Put the steak in a deep dish or sealable plastic bag and pour in the marinade. Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling.
Cook beans in cold water with 2 cloves of garlic. Add salt, about 10 minutes before the beans are done. They should be tender but not mushy.
Preheat the grill for 20 minutes. Bring the steak to room temperature.
Season the flank steak with salt and pepper. Grill 1 to 2 minutes each side. Allow to sit 15 minutes before slicing it. Arrange the arugula with the beans over top. Then place thinly sliced flank steak and corn relish over top. Garnish with the cilantro leaves.
Combine all ingredients in a preserving pan. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer mixture for about 30 minutes until it has thickened slightly. Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace. Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath. Cool and label jars. Allow to mellow for a couple of weeks before serving.

Tips:

- To save time, consider purchasing pre-marinated flank steak. - If your flank steak is thick, you can butterfly it by slicing it lengthwise, stopping just before you cut all the way through. This will help it cook more evenly. - Don't overcook your flank steak! It should be cooked to medium-rare or medium, otherwise it will become tough. - To check the doneness of your flank steak, insert a meat thermometer into the thickest part of the steak. It should read 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium. - Let your flank steak rest for at least 5 minutes before slicing it. This will help the juices redistribute throughout the steak, making it more tender. - Arugula is a peppery green that pairs well with the rich flavor of flank steak. If you don't have arugula, you can substitute another type of leafy green, such as spinach or kale. - Parmesan cheese adds a salty, nutty flavor to the salad. You can use grated or shaved Parmesan cheese, or even Parmesan crisps. - Balsamic vinegar is a tangy and flavorful dressing for the salad. You can also use another type of vinegar, such as red wine vinegar or apple cider vinegar. - To make the salad even more flavorful, you can add other ingredients, such as roasted vegetables, crumbled bacon, or nuts.

Conclusion:

Flank steak and arugula salad is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The steak is flavorful and tender, the arugula is peppery and refreshing, and the Parmesan cheese and balsamic vinegar add a touch of salty and tangy flavor. This salad is also very versatile, so you can easily customize it to your own taste.