Soy-Lemon Flank Steak with Arugula

Make this easy Soy-Lemon Flank Steak with Arugula recipe for dinner tonight or triple as a barbecue party grilling recipe!

Since it’s grilling season, I wanted to republish the recipe for Soy-Lemon Flank Steak with Arugula, from the May 2014 issue of Martha Stewart Living that they sent me to share with you all.

It’s an ideal recipe for busy people who are budget minded, because flank steak is a fairly economical cut of beef and it grills up in no time. Plus, this Soy-Lemon Flank Steak with Arugula recipe is so easy to prepare with just a minimum of planning.

If it's grilling season by you, then you have to make this delicious and easy to make Soy-Lemon Flank Steak with Arugula recipe. Super simple to make in the morning before work or when you get home before dinner. Use as a weeknight dinner recipe or triple for the perfect backyard barbecue grilling recipe!

Making Soy-Lemon Flank Steak with Arugula is quick and easy

Get the beef marinating in the refrigerator before you head off for work in the morning and then bring the flank steak up to room temperature when you get home. I know the Soy-Lemon Flank Steak with Arugula recipe says only to marinate it for only six hours, but I don’t see how doing so for a few hours more would be too much of a big deal. If you think it would over flavor the meat, add 1/2 cup of water to the marinade to dilute it a bit.

You can also marinate the flank steak for just an hour, too, according to the directions from Martha Stewart Living. So if you’re in a rush and didn’t have time in the morning, when you get home from work, make up the marinate quickly and get the flank steak into a baggie or bowl. 

Then change out of your work clothes and cook up your side dishes, such as Wine and Rosemary Quinoa or Butternut Squash Risotto. Grilled corn on the cob would be wonderful, too! Prepare a fresh side salad. Make up a few cocktails and set the table. That should take up an hour, right?

More of This Mama’s tips for making Soy-Lemon Flank Steak with Arugula

Use a Jaccard Supertendermatic 48-Blade Tenderizer to prevent the flank steak from shrinking and curling up when it’s being grilled. (That sometimes happens with cheaper cuts of meat.) Many of my readers have bought the Supertendermatic and emailed to tell me that they love it! You can use it on chicken breasts and when making carne asada, too.

Make Soy-Lemon Flank Steak with Arugula with a Jaccard Supertendermatic 48-Blade TenderizerJaccard Supertendermatic 48-Blade Tenderizer

If you are gluten free, use tamari sauce instead of soy sauce.

If you want to make the marinade sugar free, substitute 1 3/4 tablespoons monk fruit (I like using Sugar in the Raw Monk Fruit) and 1/4 tablespoon all natural, unsulphured molasses for the light brown sugar.

Want to make Soy-Lemon Flank Steak with Arugula for a backyard barbecue party? Just triple the recipe!

Make this easy Soy-Lemon Flank Steak with Arugula recipe for dinner tonight or triple as a barbecue party grilling recipe!

Soy-Lemon Flank Steak with Arugula

From the May 2014 issue of Martha Stewart Living

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce or gluten free tamari sauce
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons packed light-brown sugar
  • 2 cloves garlic, smashed
  • 1 1/2 pounds flank steak
  • 1/2 bunch (about 2 ounces) arugula, leaves torn if large
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving

Directions

  1. Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
  2. Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
  3. Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
  4. Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Originally published May 13, 2014. Updated with new pictures.

Recipe and image used with permission. Photography by Ryan Liebe.

Jaccard Supertendermatic 48-Blade TenderizerJaccard Supertendermatic 48-Blade TenderizerMonk Fruit in the Raw Sweeteners, 40 ct (2 pack)Monk Fruit in the Raw Sweeteners, 40 ct (2 pack)San-J Tamari Gluten Free Soy Sauce, 64 OunceSan-J Tamari Gluten Free Soy Sauce, 64 OunceMartha Stewart LivingMartha Stewart Living

Love to grill? Then you'll enjoy making this easy Soy-Lemon Flank Steak with Arugula recipe. Super simple preparation. Easy enough to make in the morning before work or when you get home before dinner. Use as a weeknight dinner recipe or triple for the perfect backyard barbecue grilling recipe!

2 thoughts on “Soy-Lemon Flank Steak with Arugula

  1. John

    Hi,

    Made this for a sunday lunch, in-laws, kids and all. Everyone came for seconds, including mother-in-law and kids.

    Will definitely do this again

    Reply

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