Marinated Flank Steak with Lemony Arugula and Feta Salad
Ground sumac—a deep red spice available at Middle Eastern markets—plus cumin and feta give this flavorful grilled steak exotic zip. The tart, fresh salad makes for a lovely garnish and bright counterpoint to the beef. It’s a real crowd-pleaser and perfect for serving to guests.
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 2 garlic cloves, pressed
- 2 tsp. ground cumin
- 2 tsp. ground sumac
- 1 lb. flank steak
- Kosher salt and freshly ground pepper, to taste
- 2 cups arugula leaves
- 2 green onions, thinly sliced
- 2 Tbs. fresh flat-leaf parsley leaves
- 1/2 cup crumbled feta cheese
In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin and sumac. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, then season both sides with salt and pepper. Let stand at room temperature for 15 minutes, or cover and refrigerate overnight.
Prepare a medium fire in a grill.
Arrange the steak on the grill rack directly over the fire and grill, turning once, until seared on both sides and medium-rare inside, about 8 minutes. Transfer the steak to a cutting board and let rest for at least 5 minutes.
In a bowl, combine the arugula, green onions, parsley and cheese and drizzle the remaining dressing over the top. Season with salt and pepper and toss together well. Slice the steak, arrange the slices on a platter, top with the arugula salad and serve immediately. Serves 4.
Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).