My simple grilled flank steak marinade yields the most tender and flavorful steaks, served over a bed of fresh arugula, topped with shaved Parmesan and thinly sliced red onions for the easiest, most delicious dinner salad.
With summer in full throttle, we’ve been firing up the grill on the regular. We grill everything from BBQ chicken to Mediterranean pork chops to veggies—it just adds the best flavor to everything. My latest craving led me right here to this incredibly flavorful grilled flank steak with arugula and Parmesan. My garden has been overflowing with arugula (it’s SO easy to grow), so I had to put it to good use and have been incorporating it in everything lately. For this grilled flank steak, I start with the most flavorful marinade of red wine vinegar, and plenty of garlic, oregano, and salt. I marinate flank steak (though any type of flat steak will do) for at least 4 hours, then cook to medium-rare on the grill, and it’s the simplest, most delicious way to eat steak. Paired with a bed of fresh arugula and aged shaved Parmesan. No carbs here! Just tons and tons of fresh summer flavor.
What’s in This Grilled Flank Steak Recipe
This recipe is so simple and straightforward. It’s all about the steak and its simple marinade. Here’s what you’ll need:
- Flank steak (skirt steak—a long, flat, flavorful cut of beef that is less expensive and often used in carne asada would also work, as would hanger steak)
- Garlic—plenty of garlic infuses so much flavor in this marinade
- Kosher salt and freshly ground black pepper
- Dried oregano
- Red wine vinegar—along with the salt, this tenderizes the meat
- Olive oil
- Arugula
- Red onion
- Parmesan (I love using a nice quality aged Parm and shaving it overtop the greens and steak, and this peeler is my favorite I’ve found).
How to Make Grilled Flank Steak with Arugula and Parmesan
This grilled flank steak and arugula salad is so simple to make, you just need to allow enough time to marinate your steaks and also allow 30 minutes for them to come to room temperature before grilling.
Here’s how to make these simple grilled flank steak and arugula salads:
Ready, set, marinate. Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
Rest, grill, and rest again. Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 5-7 minutes on each side for medium-rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes before slicing so you don’t lose all the juices.
Tip: The longer you marinate your steak, the more flavor is infused. Overnight marinating is optimal, but if you’re in a pinch like I have been before, even an hour will give it a substantial flavor hit.
Serve it up. Slice the steak across the grain and pile on top of the arugula. Top with the shaved Parm and red onion, drizzle with olive oil and season with more salt and pepper to taste.
How Long Does it Take to Grill Flank Steak
Flank steak is optimally grilled to medium-rare where it will continue to cook once it is pulled from the grill. Because we like our meat medium-rare, we pull it at 125°F, cover with foil, and allow it to rest so the juices stay in the meat, not on the platter when cut.
Check the steak’s internal temperature and pull from the grill about 10 degrees before your preferred doneness. The Thermoworks Thermopen is essential in our kitchen. Sure, it’s an investment, but it’s the best temperature gauge I’ve yet to find.
What’s the Best Way to Cook Flank Steak so It’s Tender
There are 3 things that are key to cooking a tender flank steak:
- Use a good marinade. I love my marinade because the salt and red wine vinegar help penetrate the meat (flank steak is a leaner cut, so it can come out tough if it isn’t marinated properly) and make it nice and tender.
- Cook to medium-rare. Otherwise, the extra heat will dry up the fat in the steaks, making them tough.
- Slice against the grain. This helps break up the meat’s fibers, making it more tender and easier to chew.
Is it Better to Marinate or Dry Rub Flank Steak
While I do love a good dry rub, for this recipe I prefer marinating these grilled flank steaks. I love how the red wine vinegar and salt really tenderize the meat and all of the flavor that the garlic and oregano impart.
Grilled Flank Steak with Arugula and Parmesan
Ingredients
- 2 pounds flank steak or skirt steak
- 6 garlic cloves pressed
- 1 tablespoon kosher salt
- ½ tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3-4 cups arugula
- ¼ cup thinly sliced red onion
- ¼ cup shaved Parmesan
Instructions
- Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 5-7 minutes on each side for medium-rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- Slice the steak across the grain and pile on top of the arugula. Top with the shaved Parm, and red onion, drizzle with olive oil and season with more salt and pepper to taste.
