Asian-Lemon Flank Steak with Arugula

Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb
Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb

Flank steak is one of my favorite cuts of beef to cook with (…is that weird?). This tender meat is the perfect complement to a wide range of marinades and flavors. I had a lot of fun experimenting with different beef recipes over the last few months, and this Asian-Lemon Flank Steak with Arugula is one of my favorites! It’s light, refreshing, and a perfect summer meal. Make sure you get it before it’s gone!

Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb

This recipe takes a little bit of prep, but I promise that it’s super easy and completely worth the extra effort. To begin, I like to thinly slice the steak against the grain. Then, I marinate the meat in a small metal bowl using EVOO, liquid aminos, lemon juice, coconut sugar, and garlic. You can marinate the steak anywhere from 20 minutes to an hour, but longer is better if you have the time!

Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb

All marinades aside, I honestly think that the lemon in this dish is the show-stopper. It’s zesty, sweet, and perfectly tart. If you haven’t noticed already, I love incorporating lemon into my recipes. Fresh lemon is not only flavorful, it is also beneficial to your health. Lemon can help boost your immune system, fight fatigue, and improve circulation. It also has essential B vitamins that the body does not produce on its own. Who knew?!

Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb

I hope you are ready to enjoy one of my last dishes of summer for the year! When you make this dish, take a picture and tag me on Instagram @sweetpealiving or use #sweetpealiving to share! I cannot wait to see how this recipe turns out for you!

Asian-Lemon Flank Steak with Arugula


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

INGREDIENTS
 1 ½ lbs flank steak
 1 cup extra virgin olive oil (EVOO)
 1 cup liquid aminos
 1 cup fresh lemon juice
 2 tbsp coconut sugar
 2 cloves garlic, minced
 2 cups baby arugula

INSTRUCTIONS
1

Thinly slice the flank steak against the grain and place in a metal bowl.

2

Combine steak, EVOO, liquid aminos, lemon juice, coconut sugar, and garlic into a small metal bowl.

3

Cover with plastic wrap and let marinate for 1 hour (or 20 minutes if you’re in a rush).

4

Add marinated steak to a hot, stainless steel pan over high heat.

5

Cook for 4-6 minutes, until the steak is just barely red.

6

Move pan to broiler. Broil on high heat for 3-5 minutes, until steak is no longer red.

7

Serve beef over arugula with broccoli and serve hot. Enjoy!

Ingredients

INGREDIENTS
 1 ½ lbs flank steak
 1 cup extra virgin olive oil (EVOO)
 1 cup liquid aminos
 1 cup fresh lemon juice
 2 tbsp coconut sugar
 2 cloves garlic, minced
 2 cups baby arugula

Directions

INSTRUCTIONS
1

Thinly slice the flank steak against the grain and place in a metal bowl.

2

Combine steak, EVOO, liquid aminos, lemon juice, coconut sugar, and garlic into a small metal bowl.

3

Cover with plastic wrap and let marinate for 1 hour (or 20 minutes if you’re in a rush).

4

Add marinated steak to a hot, stainless steel pan over high heat.

5

Cook for 4-6 minutes, until the steak is just barely red.

6

Move pan to broiler. Broil on high heat for 3-5 minutes, until steak is no longer red.

7

Serve beef over arugula with broccoli and serve hot. Enjoy!

Asian-Lemon Flank Steak with Arugula

Sweet Pea Living | Asian-Lemon Flank Steak with Arugula | Paleo | Whole30 | Low Carb

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