Flank Steak with Chickpea Arugula Salad Recipe serves: 4
Prep Time 15 Minutes
Cook Time 10 Minutes

Flank Steak with Chickpea Arugula Salad

by Chef Fabio Viviani


  • 1 lb. flank steak
  • 1 tsp. Bertolli® Extra Light™ Tasting Olive Oil
  • 1 Tbsp. fresh lemon juice
  • Grated peel of 2 lemons
  • Grated peel of 1 orange
  • 2 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1 can (15 oz.) chick peas or garbanzos
  • 1/2 cup pitted kalamata olives, chopped
  • 2 green onions, sliced
  • 1/2 cup chopped pepperoncini
  • 4 cups arugula


  1. Season steak with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in large nonstick skillet over medium-high heat and cook steak, turning once, 10 minutes or until desired doneness.
  2. Whisk together lemon juice, lemon peel, orange peel, and Bertolli Extra Virgin Olive oil in medium bowl. Add chickpeas, olives, green onions and pepperoncini. Add Arugula; toss to coat
  3. Slice steak and serve salad on top.
  • Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.

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