CTV Recipes
Search Recipes
Flank Steak with Arugula Salad
Marinated flank steak served with a crisp and bright salad makes for the perfect weeknight dinner.
YIELDS
4
TO
5
Ingredients
Steak
- 1.5 kg flank steak
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup grainy Dijon mustard
- 2 tablespoons prepared horseradish
- 3 garlic cloves, minced
- Pepper
Salad
- 4–5 large handfuls arugula
- 60–80g crumbled blue cheese or feta cheese
- Balsamic vinegar and olive oil
- Salt & pepper
Directions
Steak
- Add the steak to a large, heavy-duty zip-top bag with the oil, balsamic vinegar, soy sauce, mustard, horseradish, and garlic. Season well with pepper and seal the bag, removing as much air as possible. Smoosh and massage the bag to mix the marinade. Set aside at room temperature for 30 minutes or in the fridge for up to eight hours.
- When ready to cook, heat your grill or a cast iron skillet over medium-high heat. Remove the steak from the marinade, dry it with a paper towel, and brush oil over the meat. Cook for seven to eight minutes per side or until cooked to your liking.
- Transfer the steak to a cutting board, tent it with foil, and allow it to rest for 10 minutes.
Salad
- Meanwhile, prepare the salad. Add the arugula to a large serving platter or four dinner plates. Scatter over the cheese and drizzle with the vinegar and oil—season with salt and pepper.
Serve
- Slice the steak against the grain and serve alongside the salad. Enjoy! Store any leftover steak in the fridge for up to three days.
