Tuscan Flank Steak Recipe - Allrecipes.com
Tuscan Flank Steak Recipe
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Tuscan Flank Steak
See how to make a simple but amazing marinated flank steak for the grill. See more
  • READY IN 4+ hrs

Tuscan Flank Steak

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 14 mins
  • READY IN 4 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2013

Delicious. It didn't need any adjustments for us.

 
Most Helpful Critical Review
Jun 16, 2013

I really liked the flavor of the marinade, but they were just to subtle to stand out on beef. We're thinking it will be to die for on chicken!

 

27 Ratings

Dec 14, 2012

Oh! My! Goodness! I knew when I saw the ingredients for this that it was right up my alley! Just follow the recipe to the Tee! You'll have a very delicious dinner! I promise! Thank you once again, Chef John! Yum! Yum! Yum!

 
May 12, 2013

I made this recipe last night for my brother-in-law and my sister, with roasted garlic cauliflower and baked asparagus as sides. It came out very tasty and was well appreciated by all. I didn't modify it but did add just a little extra splash of olive oil to the marinade as it was a bit thick in my blender. I'll be making this again for sure.

 
Apr 11, 2013

Of course, I didn't have all the ingredients, I had dried rosemary, only let it marinade for 2 hours. I have to say it wasn't as good the night we made it. I had plenty of leftovers so I cut it up, warmed it and placed it in tortillas with colby/jack cheese, southwestern salad mix with dressing. It was tasty. It is nice to actually use leftovers.

 
Aug 24, 2013

I use this marinade for just about every type of meat, any steak, lamb and pork. Absolutely delicious and easy!

 
Jun 14, 2013

Thank you Chef John! I look forward to trying this and I will post another recipe for flank steak as well. This cut definitely requires a marinade.-Annie

 
Sep 07, 2013

We just had this for dinner and it was fabulous! Great flavor. Will definitely make this again!

 

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Nutrition

  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 43.8 g
  • 67%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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