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Tuscan Flank Steak
Tuscan Flank Steak
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Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
280 minutes
Marinate juicy flank steak in tangy lemon, fragrant rosemary, and garlic, then grill to perfection.
Ingredients:
  • 0.5 cup chopped fresh rosemary
  • 6 cloves garlic
  • 0.33333334326744 cup olive oil
  • 0.25 cup lemon juice
  • 1 teaspoon coarsely ground black pepper
  • 0.5 teaspoon red pepper flakes
  • 1 (1 1/2-pound) flank steak, trimmed of excess fat
  • 0.33333334326744 cup extra virgin olive oil
  • 2 teaspoons lemon zest
  • 1 teaspoon minced fresh rosemary
  • 0.125 teaspoon red pepper flakes
  • 1 pinch salt
  • 1 sprig fresh rosemary
Instructions:
  • In a blender or food processor, blend together fresh rosemary, garlic, olive oil, lemon juice, black pepper, red pepper flakes, and salt until smooth to create a flavorful marinade. Set aside.
  • Use a fork to tenderize the steak by poking it 20 to 30 times. Transfer the steak to a shallow baking dish and pour marinade over it, ensuring both sides are coated. Cover and refrigerate for 4 to 8 hours for optimal flavor infusion.
  • In a jar, mix together 1/3 cup of olive oil, 3 tablespoons of lemon juice, lemon zest, 1 teaspoon of minced rosemary, 1/8 teaspoon of red pepper flakes, and a pinch of salt. Shake well to blend the dressing. Remember to shake before serving.
  • Heat up your outdoor grill until it's nice and hot, then give the grate a light oiling.
  • Take the steak out of the marinade, gently removing any marinade bits. Dispose of the leftover marinade. Season the steak with a sprinkle of salt and black pepper.
  • Grill the steak until nicely browned on the outside and pink on the inside, about 6 to 8 minutes per side. Prepare 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use a rosemary sprig to baste the steak as it cooks. Use an instant-read thermometer to check for a rare doneness, looking for a temperature of 125 degrees F (52 degrees C) when inserted into the center of the steak.
  • Place the steak on a platter and let it rest for approximately 6 minutes. Slice the steak in half lengthwise, then cut it into 1/4-inch-thick slices at an angle against the grain. Finish by drizzling with extra dressing.

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