Flank Steak & Lemon Arugula Potato Salad

Tonight, it’s Eddie Jackson’s Grilled Flank Steak (Food Network Magazine July/August 2020 issue) with a side of Geoffrey Zakarian’s Lemon Arugula Potatoes (Friday June 26, 2020 IG post).  Both recipes were already GF and only needed slight modifications to be low FODMAP.  In both recipes I swapped the oil and the cloves of garlic for a low FODMAP garlic infused olive oil.  In Eddie’s recipe I also omitted the Worcestershire sauce.  Here’s a quick summary….

Flank Steak:

• Combine ½ cup garlic infused olive oil with ¼ cup red wine vinegar, 1 teaspoon each of Dijon mustard/oregano/parsley/rosemary
• Add 2-pound steak to mixture and marinate in fridge for 1 hour
• Grill over high heat until medium with a pinch of sea salt– about 4 minutes per side

Potatoes:

• Boil fingerling potatoes in salted water until soft
• Drain, squeeze in fresh lemon juice, drizzle with olive oil
• Mix in arugula and some fresh herbs (I used chives, parsley and dill)
• Add sea salt to taste

Cheers and God Bless!