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Tuscan Flank Steak

Tuscan Flank Steak

  • Prep

    20 m
  • Cook

    14 m
  • Ready In

    4 h 40 m
Chef John

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

Deb C
19

Deb C

1/2/2013

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

Marianne
12

Marianne

12/14/2012

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!

RainbowJewels
3

RainbowJewels

8/17/2013

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.

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