Grilled flank steak with white beans pairs smoky, juicy beef with creamy lemon-herb cannellini beans, peppery arugula, and shaved Parmesan.
Prep: 20 min · Cook: 20 min · Total: 1 hr
Grilled Flank Steak with White Beans
Ingredients
Instructions
- Whisk 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic, Dijon, oregano, 1 teaspoon salt, ½ teaspoon pepper, and paprika. Coat the steak and marinate for 30 minutes at room temperature or up to 8 hours refrigerated.
- Preheat a gas or charcoal grill to high heat. Clean and oil the grates. Remove the steak from the marinade and pat off excess moisture.
- Grill for 4 to 6 minutes per side, depending on thickness, until the center reaches 130 to 135°F for medium-rare or your preferred doneness.
- Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes.
- Meanwhile, combine the beans and broth in a saucepan over medium heat. Cook for 5 minutes, then stir in the chives, parsley, lemon zest, remaining lemon juice, remaining salt, and remaining pepper.
- Whisk the remaining olive oil with the vinegar, honey, and optional red pepper flakes. Toss half of this dressing with the arugula.
- Slice the steak thinly across the grain. Spoon the beans onto a platter, arrange the steak and arugula on top, add Parmesan, drizzle with the remaining dressing, and serve with lemon wedges.
Estimated per serving: 640 calories · Protein 52 g · Fat 32 g · Carbs 35 g · Fiber 9 g · Sodium 790 mg
Why This Recipe Works
- Bold marinade: seasons the beef with garlic, lemon, and oregano.
- High heat: creates a smoky crust while keeping the center juicy.
- Resting: protects the juices before slicing.
- Creamy beans: balance the peppery arugula and savory steak.
Choosing and Slicing Flank Steak
Choose a steak of even thickness with visible lengthwise grain. After cooking, rotate it so the fibers run sideways, then slice thinly across them at a slight angle.
Helpful Tips
- Pat excess marinade from the steak before grilling.
- Use an instant-read thermometer.
- Rest the meat for a full 10 minutes.
- Warm the beans gently so they stay intact.
Variations
- Skillet: sear in hot cast iron.
- Spicy: add cayenne to the marinade.
- Dairy-free: omit Parmesan.
- Greens: use baby spinach or watercress.
Serving Suggestions
Serve with grilled vegetables, roasted potatoes, or crusty bread. The beans and arugula already make this a satisfying complete meal.
Storage and Reheating
Store steak and beans separately for up to 3 days. Warm beans gently and serve steak at room temperature or heat it briefly.
Frequently Asked Questions
How should flank steak be sliced?
Identify the long muscle fibers and slice thinly across them, not parallel to them. This shortens the fibers and makes each bite tender.
Can I cook it without a grill?
Yes. Use a very hot cast-iron skillet or broiler and cook for roughly the same time, checking the internal temperature.
What temperature is medium-rare flank steak?
Remove it from the grill around 130 to 135°F. The temperature will rise slightly while the meat rests.
Can I marinate the steak overnight?
Yes, but keep it refrigerated and limit the marinade to about 8 hours because lemon juice can soften the exterior too much.
What beans work best?
Cannellini, great northern, or navy beans all work. Cannellini beans have the creamiest texture.
How long do leftovers keep?
Refrigerate steak and beans separately for up to three days. Serve leftovers at room temperature or reheat gently to avoid overcooking the steak.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.