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!
Wow! I always say that you can't go wrong with a Chef John recipe and this one did not disappoint. I have a really picky husband and sons and my husband told me twice that this was "awesome" and both my boys, who are 6 & 8, ate every piece of meat I put on their plates.
I made this just as directed with no changes, EXCEPT that I grilled over propane because I don't have a charcoal grill. According to Chef John's video I can't call this Tuscan since I didn't use charcoal, but it tasted pretty darn fabulous anyways! This is a keeper.
I use this marinade for just about every type of meat, any steak, lamb and pork. Absolutely delicious and easy!
I make this almost every month. My hubby can't can't get enough. He even came up with the idea of buying several steaks, marinating them, then freezing. That way we can have them in a moments notice! Tastes just as good!
My wife and I love this marinade. I was a little concerned at how much rosemary was being added as it has a strong flavor. The mixture of ingredients really works well together. I have used this marinade on both flank steak and chicken and again we love. This will be one of my goto recipe's - Thank you Chef John for sharing!!!
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.
* 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: 497
** Calories from Fat: 394
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