Recipe by Chef John
"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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chopped fresh rosemary
coarsely ground black pepper
red pepper flakes
1 (1 1/2-pound)
flank steak, trimmed of excess fat
extra virgin olive oil
minced fresh rosemary
red pepper flakes
Delicious. It didn't need any adjustments for us.
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!
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!
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.
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.
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
I use this marinade for just about every type of meat, any steak, lamb and pork. Absolutely delicious and easy!
I used the exact same ingredients except I had dried rosemary instead of fresh. This was really good. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Flank Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 394
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