Marinated Flank Steak With Lemony Arugula And Feta Salad From 'Kitchen Garden Cookbook'

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, pressed
• 2 teaspoons ground cumin
• 2 teaspoons ground sumac
• 1 pound (450 g) flank steak
• Kosher salt and freshly ground pepper
• 2 cups (2 ounces/60 g) arugula leaves
• 2 green onions, thinly sliced
• 2 tablespoons fresh flat-leaf parsley leaves
• 1/2 cup (2 ounces/60 g) crumbled feta cheese

1. 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).
2. 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.
3. 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.

extravirgin olive oil, lemon juice, garlic, ground cumin, ground sumac, flank steak, kosher salt, arugula, green onions, parsley, feta cheese

Taken from www.seriouseats.com/recipes/2013/07/cook-the-book-marinated-flank-steak-with-lemon-arugula-feta-salad-from-kitchen-garden-cookbook.html (may not work)