Reviews (1) Add Rating & Review 208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10 Martha Stewart Member Rating: 5 stars 04/15/2018 Added freshly ground pepper to the marinade.
Back to Soy-Lemon Flank Steak with Arugula All Reviews for Soy-Lemon Flank Steak with Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Soy-Lemon Flank Steak with Arugula Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Soy-Lemon Flank Steak with Arugula Credit: Ryan Liebe
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Gallery
Soy-Lemon Flank Steak with Arugula Credit: Ryan Liebe
Soy-Lemon Flank Steak with Arugula
Credit: Ryan Liebe
Soy-Lemon Flank Steak with Arugula
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 4
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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).
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.
Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
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.
Reviews (1)
Add Rating & Review 208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
Martha Stewart Member Rating: 5 stars 04/15/2018 Added freshly ground pepper to the marinade.
Reviews (1)
Add Rating & Review 208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
Add Rating & Review
208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
208 Ratings 5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
5 star values: 33 4 star values: 43 3 star values: 88 2 star values: 34 1 star values: 10
Martha Stewart Member Rating: 5 stars 04/15/2018 Added freshly ground pepper to the marinade.Martha Stewart Member
Rating: 5 stars 04/15/2018
Added freshly ground pepper to the marinade.
Rating: 5 stars
All Reviews for Soy-Lemon Flank Steak with Arugula
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Soy-Lemon Flank Steak with Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
