You'll love this making Grilled Soy-Lemon Flank Steak with Arugula recipe no matter what time of year it is.
I find I'm always grilling even in the dead of winter. I just can’t wait until it’s warmer to treat myself to a tasty steak that’s marinated and grilled just right.
What I love about keto flank steak is that it’s also ideal for busy people who are budget minded.
That’s because flank is a fairly economical cut of beef that grills up in no time.
Plus, this grilled keto flank steak recipe is so easy to prepare with just a minimum of planning.
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. 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 the soy-lemon marinade would over flavor the meat, add 1/2 cup of water to the marinade to dilute it a bit.
You can put the steaks in the marinade for just an hour, too.
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.
Make up a few cocktails and set the table. That should take up an hour, right?
More tips for making Soy-Lemon Flank Steak with Arugula
On keto? This is a low carb keto flank steak recipe as long as you use sugar free ingredients. (See below.) Though I doubt there’s enough sugar in the marinade (2 tablespoons) to add that many carbs once you remove the meat.
Arugula, which is also known as rocket, has 2 grams of net carbs in one serving. One serving is 4 CUPS, so you don’t have to worry about that ingredient either.
If you love arugula, which is an excellent source of vitamins A and C, folic acid and calcium, maybe you should start adding it to your keto diet! I love its peppery taste and mix it in with my other salad greens.
Tenderize your flank steak: 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 and tougher cuts of meat.)
Many of my readers have bought the Supertendermatic and emailed to tell me that they love it!
Go sugar free: If you’re on a keto or low carb diet or want to make the keto flank steak marinade sugar free, substitute Swerve Sweetener, Brown for the light brown sugar.
No fresh lemons? It’s OK to use bottled lemon juice if you forget to pick up fresh ones at the store. I won’t tell if you don’t.
Side dishes to make with Flank Steak
How about some tasty:
● Roasted Marinated Vegetables (gluten free)
● Easy Mexican Rice (gluten free)
● A Gluten Free Tabbouleh Recipe (gluten free)
● Marinated Asparagus (keto and low carb friendly)
● Kale Salad with Fruity Vinaigrette (keto and low carb friendly)
Grilled Soy-Lemon Flank Steak with Arugula
- 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 or Swerve Sweetener, Brown
- 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
- 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).
- 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.
- Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
- 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.
- Serving size: 1/4 of recipe
Originally published May 13, 2014 and May 19, 2016. Updated with new pictures and information.
Recipe and image used with permission by Martha Stewart Living, May 2014 issue.
Photography by Ryan Liebe.