Soy-Lemon Flank Steak with Arugula

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
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).

STEP 2
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.

STEP 3
Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.

STEP 4
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.