Mustard Marinated Flank Steak and Arugula Salad is a simple, flavorful dish that’s perfect for a fast weeknight dinner yet attractive enough for guests. The tenderized flank steak soaks up a savory mustard-based marinade, grills quickly, and is served thinly sliced over peppery arugula with bright, tangy vinaigrette. It’s an easy way to make dinner feel a little special without a lot of fuss.
This recipe brings together bold mustard, fresh lemon, garlic, and a touch of heat to enhance the natural flavor of the beef. Flank steak is an economical, lean cut that benefits from pounding and short marination, so it becomes tender and juicy after grilling. The salad keeps the meal light and fresh: arugula’s peppery bite, cherry tomatoes’ sweetness, and a simple shallot vinaigrette make an ideal finishing contrast to the savory steak.
Prep and cook time are minimal, and most of the steps are straightforward: whisk a quick marinade, tenderize and marinate the steak, grill it until nicely charred, rest and slice thinly, then toss the arugula with a bright dressing and arrange the steak on top. For best results, slice the steak against the grain for maximum tenderness.
If you tried this recipe, please leave a comment below and share how it turned out or any personal variations you made.
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Mustard Marinated Flank Steak + Arugula Salad
Prep: 15 mins Cook: 15 mins Total: 30 mins
Servings: 4
Ingredients
For the Steak
- 1.5 pounds flank steak
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons coconut aminos (or soy sauce)
- 1/4 teaspoon cayenne pepper (optional)
- 1½ teaspoons kosher salt
- 1/2 teaspoon black pepper
For the Arugula Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 small shallot, thinly sliced
- Pinch of salt and pepper
- 4 cups arugula
- 1 cup halved cherry tomatoes
Instructions
Marinate the Steak
- In a shallow dish, whisk together 3 tablespoons extra virgin olive oil, minced garlic, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons coconut aminos, and cayenne (if using) until combined.
- Using a meat mallet or the bottom of a heavy skillet, gently pound the flank steak 30–40 times to tenderize it, then season evenly with kosher salt and black pepper.
- Place the steak in the prepared marinade, flip to coat both sides, then cover. Let the steak marinate at room temperature for about 20 minutes, or refrigerate and marinate up to 24 hours for deeper flavor. If refrigerated, bring the steak back to room temperature before grilling for more even cooking.
Make the Dressing
- In a small bowl or jar, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, the thinly sliced shallot, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning if needed.
Cook the Steak
- Heat a grill or grill pan to medium-high (about 375–400°F). Lightly oil the grates: dip a folded paper towel in oil and, using tongs, wipe the grate to prevent sticking. Use only a light coating of oil to avoid flare-ups.
- Place the steak on the hot grill and cook with the lid closed until grill marks form, about 4–5 minutes per side for medium-rare to medium depending on thickness. Adjust time for desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Slice thinly across the grain for the most tender bite.
Assemble the Salad
- Arrange the arugula and halved cherry tomatoes on a large platter. Drizzle with the shallot vinaigrette and toss gently to coat.
- Top the dressed greens with the sliced steak and serve immediately. Leftovers can be stored in the refrigerator for a day or two; dress the salad just before serving to keep arugula crisp.
Tips
- For extra flavor, marinate the steak up to 24 hours; however, 20 minutes at room temperature still delivers a very tasty result.
- Always slice flank steak against the grain to maximize tenderness.
- Substitute soy sauce for coconut aminos if preferred; adjust salt accordingly.
Nutrition information is an approximation and should be used as a general guideline.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
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Photography by Eat Love Eats.