Tuscan Grilled Steak
Flank steak is prefect for grilling. It has a full, rich flavor, yet it's thin enough to grill in a flash. Here, we serve it as they do in Northern Italy, slathered with a garlic rub, grilled, then sliced and served over peppery arugula greens.
3 large cloves garlic, crushed
2 teaspoon extra-virgin olive oil
1 flank steak, about 2 pounds
Salt and pepper
4 ounces (about 6 cups) arugula
1. In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak and let sit for 30 minutes.
2. Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.
3. Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.
12 g total fat (4 g sat)
60 mg cholesterol
1 g carbohydrate
40 g protein
0 g fiber
105 mg sodium