Tuscan Flank Steak

4.5
(71)

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.

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Prep Time:
20 mins
Cook Time:
14 mins
Additional Time:
4 hrs 6 mins
Total Time:
4 hrs 40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup chopped fresh rosemary

  • 6 cloves garlic

  • cup olive oil

  • ¼ cup lemon juice

  • 1 teaspoon coarsely ground black pepper

  • ½ teaspoon red pepper flakes

  • ½ teaspoon salt

  • 1 (1 1/2-pound) flank steak, trimmed of excess fat

  • cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 2 teaspoons lemon zest

  • 1 teaspoon minced fresh rosemary

  • teaspoon red pepper flakes

  • 1 pinch salt

  • 1 sprig fresh rosemary

Directions

  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.

  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.

  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.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.

  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.

  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.

Nutrition Facts (per serving)

497 Calories
44g Fat
5g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 497
% Daily Value *
Total Fat 44g 56%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 371mg 16%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 21g
Vitamin C 16mg 81%
Calcium 40mg 3%
Iron 2mg 11%
Potassium 333mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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