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Tuscan Flank Steak

4

280 min

Tuscan Flank Steak

Tuscan Flank Steak Photo 1

Category

Beef Recipes

Time

280 min

Serving

4 persons

Calories

497

Rating

4.00★ (73)

Cuisine

Italian
Author: Victoria Buriak
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.

Ingredients

  • fresh rosemary: 0.5 cup (chopped)
  • garlic: 6 clove
  • olive oil: 0.33333 cup
  • lemon juice: 0.25 cup
  • coarsely ground black pepper: 1 tsp
  • red pepper flakes: 0.5 tsp
  • salt: 0.5 tsp
  • (1 1/2-pound) flank steak, trimmed of excess fat: 1 piece
  • Extra virgin olive oil: 0.33333 cup
  • lemon juice: 3 Tbsp
  • lemon zest: 2 tsp
  • fresh rosemary: 1 tsp (minced)
  • red pepper flakes: 0.125 tsp
  • pinch salt: 1 piece
  • sprig fresh rosemary: 1 piece

Metric Conversion

Stages of cooking

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  1. Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
    Tuscan Flank Steak Photo 2
  2. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
    Tuscan Flank Steak Photo 3
  3. Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
    Tuscan Flank Steak Photo 4
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
    Tuscan Flank Steak Photo 5
  5. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
    Tuscan Flank Steak Photo 6
  6. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
    Tuscan Flank Steak Photo 7
  7. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing. KGora
    Tuscan Flank Steak Photo 8

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