Fall has arrived here in the east. Although I always hate to see the summer end, I have to admit that I am ready for the wonders of fall…the change of colors, the freshness in the air, a fire in the fire pit. I spent the day switching out my summer flowers for mums and turning over the garden. I needed something simple for dinner. This marinated flank steak recipe is a staple in my kitchen – a dish I have had many times all over Italy and especially in Tuscany. The flavors of the marinated beef married with the bite of the arugula and parmesan is heavenly. A lemon vinaigrette pulls it all together. Serve with some crusty bread; open a hearty red and enjoy! Happy Fall!
Marinated Flank Steak over Arugula and Parmesan Salad
For the marinade:
1/4 cup red wine
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup olive oil
4 cloves of garlic
1 1/2-pound top-round London broil
For the salad:
2 bunches of arugula (about 4 big cups), washed
1/4 cup fresh lemon juice
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Shaved Parmigiano, about 1/2 cup
1 pan to fry the steak, 1 large platter to hold the salad and the steak
- Mix the red wine, vinegar, soy sauce and olive oil in a small bowl. Grate the garlic over the marinade and stir to incorporate. Place steak in resealable plastic bag. Pour marinade over and seal, pressing out any excess air. Place plastic bag in a shallow bowl and place in the refrigerator. Allow to marinate 4 hours or overnight, turning steak occasionally.
- Remove steak from refrigerator. Allow to come to room temperature before grilling.
- Heat a large skillet (preferably cast iron) over high heat until very hot. Remove from marinade and allow any excess to drip off. Season with salt and freshly ground pepper. Put the steak in the hot pan and sear for about 3 to 4 minutes on each side for medium-rare. Remove steak from pan and allow to rest on a cutting board for 5 -10 minutes. This will allow the juices to settle and distribute throughout the steak.
- Meanwhile, prepare the salad. Whisk together the lemon juice, red wine vinegar, olive oil, and mustard. Season with salt and freshly ground black pepper.
- Mix the arugula with the dressing and plate on a serving platter. Shave parmigiano over the arugula (a vegetable peeler works well).
- Slice the steak in 1/4 inch thick slices against the grain. Lay over the arugula salad and pour any accumulated juices over the slices. Shave some additional parmigiano over top.
- Serve immediately with extra lemon slices.
- Buon appetito!