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Tasty Recipes Tuscan Flank Steak

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Tuscan Flank Steak

"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 :

  • 1/2 cup chopped fresh rosemary
  • 6 cloves garlic
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 (1 1/2-pound) flank steak, trimmed of excess fat
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon minced fresh rosemary
  • 1/8 teaspoon red pepper flakes
  • 1 pinch salt
  • 1 sprig fresh rosemary

Instructions :

Prep : 20M Cook : 4M Ready in : 4H40M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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