Recipes and Cooking Flank Steak Tagliata with Arugula and Parmesan Serving a small portion of lean steak over a bed of arugula is an affordable, healthful way to eat red meat. An ample side of veggies further boosts nutrition. By Sheela Prakash Sheela Prakash Website Sheela Prakash is a published author with over 15 years of experience. She is a senior contributing editor at Kitchn, where she focuses on home cooking, wine, and wellness articles. She has developed recipes for Better Homes & Gardens and has also been featured in Simply Recipes and Serious Eats. Sheela attended the University of Gastronomic Sciences in Italy, where she obtained a master's degree. She also graduated from New York University's Department of Nutrition and Food Studies. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 10 mins Total Time: 2 hrs Servings: 4 Jump to Nutrition Facts Ingredients 1 lemon, halved 3 tablespoon extra-virgin olive oil, divided 4 garlic cloves, grated or minced 1 tablespoon chopped fresh rosemary Kosher salt Freshly ground black pepper 1 1.5-2 pound flank steak 5 ounce arugula (about 5 cups) Freshly shaved Parmesan cheese, for serving Directions Juice one lemon half into a shallow dish or zip-top bag large enough to hold steak. Add 2 tablespoons extra virgin olive oil, the garlic, rosemary, 1 teaspoon kosher salt, and several grinds of black pepper; mix well to combine. Add flank steak and coat well, using your hands to rub marinade into meat. Cover or seal; refrigerate 1 to 24 hours. Place a rack in top third of oven. Place a large cast-iron skillet or a roasting pan on rack and preheat oven to 450°F. Let skillet heat for 30 minutes. Meanwhile, take steak out of refrigerator to rest. Place steak in skillet, and return skillet to oven. Cook 5 minutes, flip steak, then continue to cook until nicely browned and firm, 2 to 4 minutes more. An instant-read thermometer should read 120°F to 125°F for a medium-rare (130°F to 135°F for medium). Transfer steak to a cutting board; let rest 10 minutes. Meanwhile, in a large bowl, combine 1 tablespoon olive oil, the juice from the remaining lemon half, and a pinch kosher salt. Add arugula; toss to coat. Spread arugula on a platter. Thinly slice steak against grain and arrange on arugula. Top with shaved Parmesan as well as a few grinds of black pepper. Serves 4. Rate it Print Nutrition Facts (per serving) 306 Calories 16g Fat 1g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 306 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 79mg 26% Sodium 220mg 10% Total Carbohydrate 1g 0% Total Sugars 1g Protein 38g Vitamin C 4.2mg 21% Calcium 133mg 10% Iron 3.3mg 18% Potassium 617mg 13% Folate, total 33mcg Vitamin B-12 4.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.