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Homemade Marinated Flank Steak Salad with Feta and Arugula recipe photo
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • small jar or bowl with lid
  • Rimmed Baking Sheet
  • broiler or oven with broil setting
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl

Notes

  • Use thin slices cut against the grain for the most tender bites.
  • Reserve half the dressing to dress the salad, not the steak.
  • Marinate longer in the refrigerator for deeper flavor.
  • Broil times vary with steak thickness; watch closely to avoid overcooking.