Marinated Flank Steak with Lemony Arugula and Feta Salad

Ground sumac — a deep red spice available at Middle Eastern markets — plus cumin and feta give this flavorful grilled steak exotic zip. The tart, fresh salad makes for a lovely garnish and bright counterpoint to the beef. It’s a real crowd-pleaser and perfect for serving to guests.

 

Marinated Flank Steak with Lemony Arugula and Feta Salad

 

2 Tbs. extra-virgin olive oil

2 Tbs. fresh lemon juice

2 cloves garlic, pressed

2 tsp. ground cumin

2 tsp. ground sumac

1 lb. (250 g.) flank steak

Kosher salt and freshly ground pepper

2 cups (2 oz./60 g.) arugula leaves

2 green onions, thinly sliced

2 Tbs. fresh flat-leaf parsley leaves

1/2 cup (2 oz./60 g.) crumbled feta cheese

 

In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin and sumac. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, then sprinkle both sides with salt and pepper. Let stand at room temperature for 15 minutes (or cover and refrigerate overnight).

 

Prepare a medium fire for direct-heat cooking in a charcoal or gas grill. Arrange the steak on the grill rack directly over the fire and grill, turning once, until seared on both sides and medium-rare inside, about 8 minutes.

 

Transfer the steak to a cutting board and let rest for at least 5 minutes. In a bowl, combine the arugula, green onion, parsley and feta and drizzle the remaining dressing over the top. Season with salt and pepper and toss together well. Slice the steak, arrange the slices on a platter, top with the arugula salad, and serve. Serves 4.