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.
Ingredients
- 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
- Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 5-7 minutes on each side for medium-rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- Slice the steak across the grain and pile on top of the arugula. Top with the shaved Parm, and red onion, drizzle with olive oil and season with more salt and pepper to taste.