3 tablespoons olive oil |
2 tablespoons smoky sweet paprika |
2 tablespoons garlic (puree) |
1 tablespoon salt |
1 tablespoon pepper (fresh ground black or white) |
1 (2 lb) flank steaks (about 2 pounds) |
1/3 cup almonds (toasted) |
1 cup parsley, leaves |
1 cup mint leaf |
3 tablespoons capers |
2 anchovies (made into a paste) (optional) |
2 garlic cloves (blanches) |
1 lemon (zested and juices) |
1 tablespoon oregano (fresh) |
1 tablespoon red wine vinegar |
1/2 cup extra virgin olive oil |
8 ounces baby arugula (for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil) |