Grilled Flank Steak with Arugula, Grapes, and Parmesan Cheese Gluten-Free Recipe
The meat for this summery, gluten-free flank steak recipe is grilled, but alternatively you can cook it in a heavy-bottomed skillet with 1 teaspoon olive oil over medium-high heat for the duration indicated below.
Grilled Flank Steak with Arugula, Grapes, and Parmesan Cheese Gluten-Free Recipe
Servings 2
Ingredients
- 1 tablespoon finely minced shallot
- Kosher salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil divided
- 1 (12-ounce) flank steak
- 1/2 teaspoon gluten-free Dijon mustard
- 1/2 teaspoon gluten-free Worcestershire sauce
- 2 cups baby arugula
- 12 red grapes halved lengthwise
- 1/4 cup (1 ounce) shaved Parmesan cheese (optional)
Instructions
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In a medium to large nonreactive bowl, combine the minced shallot, 1/4 teaspoon salt, and the vinegar. Let stand, stirring once, for 15 minutes.
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Preheat a grill to medium-high heat. Lightly oil the grate with the 2 teaspoons olive oil.
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Season the steak with 1/2 teaspoon salt and a few grinds of pepper. Grill the steak 4 to 6 minutes per side, depending on thickness and heat, for medium rare. Transfer the steak to a plate, cover loosely with foil, and let rest in a warm area.
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Meanwhile, to the shallot mixture add the remaining 2 tablespoons olive oil, mustard, and Worcestershire sauce. Whisk the vinaigrette to emulsify. Whisk in 1 tablespoon of the juices from the resting steak and season to taste with salt and pepper.
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Arrange the arugula on a serving platter. Top with the grapes.
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Slice the steak against the grain into ¼-inch slices and arrange the slices atop the arugula. Whisk any remaining steak juices into the vinaigrette and drizzle over the steak and salad.
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Sprinkle with the Parmesan and season to taste with salt and pepper, if desired. Serve immediately.
Photography Erin Ng
