Lemon Soy Flank Steak w/ Arugula

Here is my obligatory meat post for your 4th of July BBQ.

I would always much rather serve chicken or fish, however when you have a crowd of men, sausage and steaks are most requested.

On a side note: when did flank/skirt and hanger steak become so expensive?

I swear I used to buy the unknown cut, a hanger steak (aka "the butcher's filet") for about $4. per piece.
Now that it's a trendy cut to grill, it is $13. per piece!

Same goes for skirt steak. It was a little secret (makes the best grilled steak), and now that the secret's out, this piece was $26.

Just my complaint for the day.

Here is the easiest recipe for flank or skirt steak.

You marinate the meat in a ziploc bag the night before, then throw it on the grill for 5 minutes on each side. Boil the extra marinade to make a delicious sauce to pour over arugula!

The best part of this recipe is tomorrow, when I get to make a steak salad for dinner w/ the leftovers.

(photo taken by my friend Sarah)

Lemon Soy Flank Steak w/ Arugula: (adapted from Martha Stewart)

1/4 cup extra-virgin olive oil
1/4 cup soy 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 arugula
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Mix up the marinade ingredients and pour over the steak in a double zip-loc bag.
I use 2 bags, so there is no leakage.

Leave in the fridge minimum 6 hours, or overnight for best results.

Get your grill nice and hot before placing the steak on the grates.

Cook the meat, undisturbed for 4 minutes on each side. You want to serve this type of steak medium rare or it will be tough.

Let the meat rest 5 minutes before slicing across the grain.

While the meat is resting, boil the rest of the marinade in a small saucepan.

When ready to serve, top the sliced steak with the arugula and drizzle w/ the extra hot marinade.

Serve with lemon wedges and enjoy!