Soy-Lemon Flank Steak with Arugula
This inexpensive cut of meat makes excellent use of one mighty marinade: The combination of olive oil, soy sauce, lemon juice, and brown sugar assures a nice caramelized crust and deepens the flank’s flavor — so it tastes like a much more expensive cut. The marinade sees the dish all the way through, too, since it gets boiled and poured over the thinly sliced meat, which is then finished with peppery arugula and more zesty lemon juice.
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds flank steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving
1. Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
2. Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
3. Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
4. Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.
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