Tangy Mustard-Marinated Flank Steak with Arugula Salad

Mustard Marinated Flank Steak + Arugula Salad

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

1. 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.
2. 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.
3. 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

1. 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

1. 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.
2. 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.
3. 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

1. Arrange the arugula and halved cherry tomatoes on a large platter. Drizzle with the shallot vinaigrette and toss gently to coat.
2. 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.