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Tuscan Grilled Steak

"For Phase One, flank steak is perfect for grilling. It has a full, rich flavor, yet its thin enough to grill in a flash. Here, we serve it as they do in Northern Italy, slathered with a garlic rub, grilled then sliced and served over peppery arugula greens."
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Ingredients

servings 226 cals
Original recipe yields 4 servings

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Directions

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  1. In small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor.) Pay steaks dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steaks. Let sit for 30 minutes.
  2. Preheat grill to high heat. Grill steak 5 to 7 minutes, until well-seared and browned. Flip; grill 3 to 5 minutes longer, until medium rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.
  3. Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

Footnotes

  • KITCHEN TIP
  • Even though you'll want to dig right in, its very important to let the steak rest for 10 minutes after grilling. That ensures each slice will be tender and juicy.
  • See more from The South Beach Diet Online.

Nutrition Facts


Per Serving: 226 calories; 10.8 g fat; 2.3 g carbohydrates; 28.6 g protein; 55 mg cholesterol; 64 mg sodium. Full nutrition

Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

This is a very tasty recipe. I used a cast iron grill pan to cook this steak. Lots of flavor, very satisfying for "diet" food.

Most helpful critical review

Many other guides say one should always marinate flank steak before grilling, and I should have heeded their advice. I found the steak excessively chewy. I liked the idea and the simplicity of...

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This is a very tasty recipe. I used a cast iron grill pan to cook this steak. Lots of flavor, very satisfying for "diet" food.

This recipe was excellent. We cooked it one night for dinner without putting it over arugala. Just served the steak with surprise south beach mashed potatoes and the stewed tomatoes from the sou...

I was a little skeptic about this recipe because I don't really like the taste of meat, but I love to eat it. I usually put a large dose of many different spices on my steaks but I though I woul...

Many other guides say one should always marinate flank steak before grilling, and I should have heeded their advice. I found the steak excessively chewy. I liked the idea and the simplicity of...

Dracula will not be a big fan of this dish, we were though. I love garlic and it was a bit (gasp!) strong for even me. With that said, we've made this several times already and will continue to...

My husband and I love garlic, and this recipe was fantastic! I used top sirloin and increased the ingredients so that the steak strips would be well-coated. Didn't serve over argula, just ate ...

This steak was so flavorful and easy. My husband (who is a picky eater) loved every bite. I combined this steak with the oven roasted vegetables from SBD Phase 1. Yummy!

This is a basic, good starting point for marinating some meat. The flavor was okay but the meat was tender, and that's just as important to us.