- 1 flank steak 1¼ to 1½ pounds, trimmed off fat
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- Kosher or sea salt
- Freshly ground pepper
- 6 ounces baby arugula leaves
- 2¼ cups lemon-infused extra virgin olive oil (see cook's note)
- Fleur de sel or other finishing salt for sprinkling
- Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
- Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet.
- In a small bowl, combine the 2 tablespoons olive oil and the garlic. Rub the steak on both sides with the mixture and season with salt and pepper.
- Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120°F for rare or 130° to 135°F for medium-rare.
- Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into ¼-inch-thick slices.
- Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top.
- Drizzle 1 tablespoon of the lemon olive oil over each portion of steak and sprinkle with fleur de sel.
- Serve immediately.