Customizable with different toppings and dressings
Pairs beautifully with vegetables, potatoes, or bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Flank steak
Olive oil
Garlic cloves
Lemon juice
Balsamic vinegar
Dijon mustard
Salt
Black pepper
Arugula
Parmesan cheese
Cherry tomatoes
Optional additions:
Red pepper flakes
Avocado slices
Fresh basil
Pine nuts
Directions
Pat the flank steak dry and season generously with salt and black pepper.
In a small bowl, whisk together olive oil, garlic, lemon juice, balsamic vinegar, and Dijon mustard.
Reserve part of the dressing for the salad and brush the remaining mixture over the steak.
Preheat the grill to medium-high heat.
Grill the flank steak for several minutes per side until cooked to your preferred doneness.
Transfer the steak to a cutting board and let it rest before slicing.
In a large bowl, toss the arugula and cherry tomatoes with the reserved dressing.
Thinly slice the steak against the grain.
Arrange the steak over the arugula salad and top with shaved Parmesan cheese.
Serve immediately while warm.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Variations
Use skirt steak instead of flank steak.
Add grilled asparagus or roasted vegetables on the side.
Top with blue cheese instead of Parmesan.
Add avocado slices for extra creaminess.
Use baby spinach in place of arugula for a milder flavor.
Add toasted pine nuts or walnuts for crunch.
Drizzle with balsamic glaze for extra richness.
Storage/Reheating
Store leftover steak separately from the salad in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the steak gently in a skillet over low heat or enjoy it cold sliced over salad.
The arugula salad is best enjoyed fresh and should not be stored once dressed.
FAQs
What is flank steak?
Flank steak is a lean cut of beef known for its rich flavor and best served thinly sliced against the grain.
Why should I slice flank steak against the grain?
Slicing against the grain shortens the muscle fibers, making the steak more tender.
Can I cook flank steak without a grill?
Yes, a grill pan or cast-iron skillet works very well.
What does arugula add to the dish?
Arugula provides a fresh, peppery flavor that balances the richness of the steak.
Can I marinate the steak longer?
Yes, marinating for several hours can enhance the flavor even more.
What sides pair well with this recipe?
Roasted potatoes, grilled vegetables, crusty bread, or rice are excellent choices.
Can I use another cheese instead of Parmesan?
Yes, shaved Pecorino Romano or blue cheese are great alternatives.
How do I know when flank steak is done?
Use a meat thermometer for accuracy. Medium-rare is typically around 135°F before resting.
Is this recipe good for meal prep?
Yes, the sliced steak works wonderfully for salads, wraps, or grain bowls throughout the week.
How long should the steak rest after grilling?
Allow it to rest for about 5–10 minutes before slicing to retain the juices.
Conclusion
Grilled Flank Steak with Arugula and Parmesan is a simple yet sophisticated meal that combines smoky grilled beef with fresh greens and savory cheese. Perfect for casual dinners or entertaining, this dish delivers bold flavor, satisfying texture, and a refreshing balance in every bite. With quick preparation and versatile serving options, it’s a recipe you’ll want to make again and again.
This Grilled Flank Steak with Arugula and Parmesan is a fresh and flavorful steak recipe featuring juicy grilled flank steak served over peppery arugula with shaved Parmesan cheese, cherry tomatoes, and a bright homemade vinaigrette. Perfect for summer grilling, easy dinners, or elegant entertaining, this dish delivers bold savory flavor with a light and refreshing finish.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:4 servings
Category:Dinner / Main Course
Method:Grilling
Cuisine:American
Ingredients
1½ pounds flank steak
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
4 cups arugula
½ cup shaved Parmesan cheese
1 cup cherry tomatoes, halved
Optional Additions
Red pepper flakes
Avocado slices
Fresh basil
Pine nuts
Instructions
Pat the flank steak dry with paper towels and season generously with salt and black pepper.
In a small bowl, whisk together olive oil, garlic, lemon juice, balsamic vinegar, and Dijon mustard.
Reserve about one-third of the dressing for the salad and brush the remaining mixture over the steak.
Preheat the grill to medium-high heat and lightly oil the grates.
Grill the flank steak for 5–6 minutes per side for medium-rare, or until cooked to your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
In a large bowl, toss the arugula and cherry tomatoes with the reserved dressing.
Thinly slice the steak against the grain.
Arrange the sliced steak over the arugula salad and top with shaved Parmesan cheese.
Serve immediately while warm.
Notes
Slicing flank steak against the grain keeps the meat tender and easy to chew.Marinating the steak for several hours enhances the flavor even more.Use a grill pan or cast-iron skillet if outdoor grilling is unavailable.Blue cheese or Pecorino Romano can be substituted for Parmesan.Add toasted pine nuts or avocado slices for extra texture and richness.
