Flank Steak Tagliata with Arugula & Parmesan

Another easy and tasty meal, perfect for a weeknight (provided you remember to start the marinade early enough). Excellent! 10/10. I served it with a side of long grain & wild rice (Rice-A-Roni), as you can see.

link to original recipe: https://www.bhg.com/recipe/flank-steak-tagliata-with-arugula-and-parmesan/ 

Ingredients:

1 lemon, halved

3 T. extra virgin olive oil, divided

4 garlic cloves, minced

1 T. chopped fresh rosemary

kosher salt

coarse ground black pepper

1 1/2 lb. flank steak (I think I may have use just 1 lb)

arugula (we used about 2 oz.)

shaved Parmesan cheese, for serving

Directions:

1. Juice half of a lemon into a gallon size zip-top bag (or shallow dish). Add 2 T. of the olive oil, the garlic, rosemary, 1 tsp. kosher salt, and pepper (to taste). Close bag and shake a bit to combine.

2. Add flank steak to bag and move around to coat well, pressing marinade into steak as you do. Seal bag and refrigerate for at least 1 hour or up to 24 hours (I think I went 2 hours).

3. Place rack in top third of oven. On this rack, place a large cast-iron skillet (or roasting pan) and heat oven to 450°F. Let skillet heat for 30 minutes.

4. Meanwhile, remove steak bag from fridge and leave out to rest at room temperature while the oven and skillet are heating.

5. Once skillet is ready, transfer steak (discard marinade) to the skillet in the oven. Bake for 5 minutes, turn steak over, then bake for 2-4 additional minutes (depending on how done you want it; I think I went just 2 minutes). 

6. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes. (I cut mine on a plate instead.)

7. Meanwhile, in a large bowl, combine remaining 1 T. of olive oil, juice from the remaining lemon half, and a pinch of kosher salt. 

8. Add arugula and toss to coat, then spread on plates for serving.

9. Thickly slice the steak against the grain and place slices on plated arugula. Top with shaved Parmesan and a bit of pepper. Serve and enjoy!