Tuscan Flank Steak

Tuscan Flank Steak

24
Chef John 22055

"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."

Ingredients

4 h 40 m servings 497 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

24
  1. 35 Ratings

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Most helpful

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

Most helpful critical

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!

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

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...

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...

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!

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 ...

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 t...

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'...

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 i...