This bright, savory salad is one of those weeknight recipes that looks and tastes like you fussed all afternoon. A simply seasoned flank steak soaks up a citrusy, garlic oil and is seared quickly for a tender, juicy finish. Peppery arugula, sliced scallions, fresh parsley, and salty crumbled feta round out the plate for a contrast of textures and flavors. It’s fast to pull together, impressive to serve, and great for meal prep.

This recipe highlights a balanced dressing that doubles as a marinade, an easy pan-sear technique for flank steak, and a quick assembly so the salad stays crisp and vibrant. Read on for the full ingredient list and clear, step-by-step instructions.

Why this salad works

The acid from fresh lemon juice brightens the rich steak, while garlic and cumin create a warm savory backbone. Sumac adds a tangy, slightly fruity note that complements the lemon without overpowering it. Arugula brings a peppery bite that contrasts with creamy feta, and scallions plus parsley add fresh, green aromatics. The marinade both seasons the steak and becomes the dressing, keeping every bite well coated.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 teaspoon ground cumin
2 teaspoon ground sumac
1 pound flank steak
Kosher salt
Freshly ground black pepper
2 cups arugula leaves
2 scallions, root end trimmed, whole scallion thinly sliced
2 tablespoons fresh flat leaf parsley leaves
½ cup crumbled feta cheese

Equipment

Mixing bowl or shallow dish for marinade
Whisk or fork
Large skillet or cast-iron pan
Meat thermometer (optional but recommended)
Cutting board and sharp knife
Serving platter or large bowl

Prep at a glance

Marinate: 15–30 minutes (or up to 2 hours if you have time)
Cook: about 6–10 minutes total, depending on thickness and desired doneness
Rest: 5–10 minutes
Total active time: roughly 25–35 minutes

Step-by-step instructions

Make the marinade/dressing: In a mixing bowl or shallow dish, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, and 2 garlic cloves (minced). Stir in 2 teaspoon ground cumin and 2 teaspoon ground sumac until evenly combined.
Season the steak: Pat 1 pound flank steak dry with paper towels. Place the steak in the bowl or dish with the marinade and turn to coat both sides thoroughly. Season the exposed surfaces lightly with kosher salt and freshly ground black pepper. If you prefer a stronger flavor, sprinkle a touch more salt on each side.
Marinate: Let the flank steak sit in the marinade for at least 15–30 minutes at room temperature. If you have more time, cover and refrigerate for up to 2 hours. Remove the steak from the refrigerator 20 minutes before cooking to come closer to room temperature for even cooking.
Prep the salad ingredients: While the steak marinates, rinse and dry 2 cups arugula leaves. Trim the root ends off 2 scallions; slice the whole scallion thinly on the bias so you have long, delicate rings. Chop or tear 2 tablespoons fresh flat leaf parsley leaves. Crumble ½ cup feta cheese and set these ingredients aside in a large bowl or on a platter for assembly.
Heat the pan: Place a large skillet or cast-iron pan over medium-high heat and let it get very hot. A properly heated pan helps form a good sear on the flank steak. You can add a small drizzle of extra-virgin olive oil to the pan if it looks dry, but because the steak was coated in the marinade, the pan may already have enough fat to prevent sticking.
Cook the steak: Add the marinated flank steak to the hot pan and sear without moving for 3–4 minutes to develop a brown crust. Flip the steak and cook an additional 3–6 minutes on the second side, depending on thickness and how you like your steak. For a 1-pound flank steak about ¾–1 inch thick, 3–4 minutes per side typically yields medium-rare to medium. Use a meat thermometer for accuracy: 125–130°F for medium-rare, 135°F for medium.
Rest the steak: Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. Resting allows juices to redistribute, so the slices stay juicy rather than spilling all over the board when you cut them.
Slice the steak: Slice the flank steak thinly against the grain. Cutting against the grain shortens the muscle fibers and makes each bite tender. Aim for thin, even slices.
Assemble the salad: Place the 2 cups arugula leaves in your serving bowl or platter. Add the thinly sliced scallions and the 2 tablespoons fresh flat leaf parsley leaves. Arrange the sliced steak over the greens. Sprinkle ½ cup crumbled feta cheese evenly across the top.
Toss and serve: Drizzle any remaining marinade left in the bowl (that was used for the steak) over the salad if you like extra dressing; otherwise, drizzle a touch more olive oil and a squeeze of fresh lemon juice to taste. Season the assembled salad with a pinch of kosher salt and freshly ground black pepper if needed. Toss gently to combine or serve composed so each plate showcases the steak slices.

Taste and serving notes

Serve this salad immediately while the steak is still slightly warm — the contrast between warm, savory beef and cool, crisp arugula is particularly appealing. If you prefer a heartier meal, pair the salad with warm pita or crusty bread. Leftovers keep well: store the steak and greens separately for up to 3 days, and reheat the steak briefly before serving to keep the arugula crisp.

Variations and swaps

Greens swap: Substitute baby spinach or a mixed baby greens blend for arugula if you prefer a milder base.
Herbs: Add mint or cilantro alongside parsley for a fresher, more herbaceous profile.
Extra crunch: Toasted pine nuts, chopped pistachios, or thinly sliced cucumber add texture.
Spice level: Stir in a pinch of red pepper flakes to the marinade for heat.

Make-ahead tips

Marinate the steak up to 2 hours ahead and refrigerate. Remove to room temperature 20 minutes before cooking.
Prep the scallions, parsley, and crumble the feta a day ahead; store them separately in airtight containers.
Keep the steak and greens separate if storing leftovers so the arugula doesn’t wilt.

Final thoughts

This Marinated Flank Steak Salad with Feta and Arugula is a simple formula that delivers big flavor: bright lemon and sumac, warm cumin and garlic, peppery greens, and salty, creamy feta. It’s the kind of dinner that’s fast enough for a weeknight but pretty enough for guests—balanced, satisfying, and easy to customize. Try it once, and you’ll find yourself reaching for this combo whenever you want a meal that feels both fresh and substantial.

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Marinated Flank Steak Salad with Feta and Arugula

A bright, quick marinated flank steak served atop peppery arugula with scallions, parsley, and crumbled feta.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic minced
2 teaspoons ground cumin
2 teaspoons ground sumac
1 pound flank steak
kosher salt to taste
freshly ground black pepper to taste
2 cups arugula leaves
2 scallions root end trimmed, thinly sliced
2 tablespoons fresh flat-leaf parsley leaves
1/2 cup crumbled feta cheese

Instructions

In a small jar or bowl with a lid, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, and sumac. Close and shake or whisk until well combined; this is your marinade and dressing.
Reserve half of the dressing for the salad. Spoon the other half over both sides of the flank steak, then season both sides generously with kosher salt and freshly ground black pepper.
Let the steak sit at room temperature for 30 minutes (or refrigerate and marinate overnight if preferred).
Preheat the broiler to high and position a rack so the steak will be a few inches from the heat. Place the steak on a rimmed baking sheet and broil for about 5 minutes on the first side, then flip and broil 4 to 5 minutes more, adjusting time for desired doneness.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
While the steak rests, in a bowl toss the arugula, sliced scallions, and parsley with the reserved dressing. Season the salad with salt and pepper to taste.
Slice the steak thinly against the grain. Arrange the slices on a platter, top with the dressed arugula mixture, and scatter crumbled feta over the top.