Flank steak with rosemary and arugula salad
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 33 G., saturated fats G., proteins 47 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 590, total fat 33 G., saturated fats G., proteins 47 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
Flank steak with rosemary and arugula salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small flank steak (about 680 g), cut lengthwise
- 1 can (425 g) canned white beans (reserve liquid)
- 1 package (140 g) young arugula (about 8 cups)
- 1/4 cup and 1 teaspoon olive oil, plus more for greasing
- 3 cloves grated garlic
- 1 tbsp fresh chopped rosemary and 1 small sprig
- Salt and ground black pepper
- 1/2 red onion, thinly sliced
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- 55 g Parmesan, thinly sliced with a vegetable peeler
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Cooking the dish according to the recipe:
- Mix 2 tbsp olive oil, 2 cloves grated garlic and chopped rosemary In a small bowl. Pierce the steak with a fork; rub with garlic oil. Let marinate for 10 minutes.
Meanwhile, heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the remaining grated garlic and cook for 30 seconds, stirring occasionally, until softened.
Add the beans and their juices, a sprig of rosemary, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring, until slightly thickened. Season with salt and pepper. Cover. - Meanwhile, combine the red onion and lemon juice in a large bowl and set aside. Heat a grill pan over medium heat and brush with olive oil. Season the steak with salt and pepper and grill each side for 5 minutes, or until cooked through and charred. Transfer to a cutting board.
- Add arugula and 2 tablespoons of olive oil to the bowl with the onions; season with salt and pepper to taste and toss to combine. Remove the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak across the grain and serve with the beans. Top each serving with arugula and Parmesan cheese.
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