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

Read Reviews (4)

"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." — Chef John

Directions

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.
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.
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
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.
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

Reviews More Reviews

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!

—Marianne

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Jan 02, 2013

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

—Deb C

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5 Ratings

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.

—uncledave

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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.

—misha1996

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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.

Nutritional Information

Tuscan Flank Steak

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 497
Calories from Fat: 394

% Daily Value *
Total Fat 43.8g 67 %
Saturated Fat 8g 40 %
Cholesterol 37mg 12 %
Sodium 429mg 17 %
** Potassium 332mg 9 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 1.1g 4 %
Protein 20.8g 42 %
** Sugars 0.8g
** Vitamin A 6 %
** Vitamin C 27 %
** Calcium 5 %
** Iron 20 %
** Thiamin 9 %
** Niacin 61 %
** Vitamin B6 31 %
** Magnesium 9 %
** Folate 8 %

* 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.