I’ve only been to Tuscany once, but I do recall a charcoal-grilled steak that was cut and seasoned with rosemary, lemon, and olive oil. The flank steak, which is quite accessible and the ideal cut, is really good even though I’m sure my method is not typical.
| Prep Time: | 20 mins |
| Cook Time: | 14 mins |
| Additional Time: | 4 hrs 6 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup chopped fresh rosemary
- 6 cloves garlic
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 (1 1/2-pound) flank steak, trimmed of excess fat
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon minced fresh rosemary
- ⅛ teaspoon red pepper flakes
- 1 pinch salt
- 1 sprig fresh rosemary
Instructions
- 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.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 371 mg |
| Sugars | 1 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
My compliments to Chef John for this INCREDIBLE recipe! I made this recipe exactly as your recipe and it was just so very yummy. Everyone loved it! Many thanks, Chef John!
I made this for a dinner party, it was delicious. I made green beans to accompany the flank steak and used some of the lemon dressing to dress the green beans,
The flavor was just ok, I ended up using A1. Had a decent cut of meat and use quality ingriedients.
Made as written. It was easy and delicious.To experiment, I’d like to see how this would taste with thyme in place of rosemary next time.
Everyone loved it!!
I needed a last minute marinade and I didn’t have much in the pantry. I made this with dried rosemary instead of fresh and it was fantastic! The whole family loved it! I will be making this again and again!
Would have sent a photo but we ate it all up.
Family loved the flank steak prepared this way! Did not change a thing and though I thought it was a lot of rosemary, it was not overpowering at all. The citrus/herbal mix was perfect!
Yummy, yummy, yummy! I was looking for a good steak recipe for a “Tuscan” dinner night and this one was perfect! I didn’t even use the sauce, the steak was so juicy and delicious! I paired it with a wild mushroom risotto and a wonderful bottle of Chianti! It was amazing!
Loved it. No adjustments needed. Even the picky tween eaters liked it. Served with baked potato and a loaded green salad.
I absolutely loved this recipe. I didn’t have rosemary (fresh or dried) so I used dried mint and it was excellent. We usually prefer simple grilled ribeye steak without any sauce but the kids and I really liked it with the sauce. I will definitely make this again.
Really easy to prepare. If you get a great cut of meat, it cannot fail. The meat marinated in a large Ziplock bag, brushing on the paste while in the bag (really easy). It was cooked at 450 degrees F and was 5 minutes per side, turning out just right.
Quite possibly the best marinated steak I’ve ever had. I have no idea if it was the local, grass fed beef or the marinade but together it was incredible.
Delicious result but not sure what makes it “Tuscan” or stand out from other flank steak recipes. I couldn’t really taste the rosemary even though there’s tons of it in the marinade and dressing. It tasted like other flank steak recipes I’ve tried. I’ll make it again, and maybe let it marinade longer (9 hours this go).
Been looking for a great recipe for my favorite steak…flank steak This is it. So tender ,I was blown away. Delicious and tender, what more could you ask for?
I limited the spice, and was too lazy to baste the steak while cooking it. It was still very good.
Not a bad recipe. It is a good marinade – the only thing I didn’t do was baste the steak as it was cooking, but it still turned out very moist. Next time I will do the basting, as it was a little lackluster in flavor.
This was just okay. I have had others that had a better flavor.
We made this a week ago, but used it with chicken – what wonderful flavor! We split a whole chicken, then marinated each half in heavy freezer bags. The next day one half was grilled and we froze the second half – this is definitely my favorite grilled chicken now! (Now we need to try this again with flank steak.)
No changes- I followed all instructions to the letter and have NEVER had such an outstanding steak! This was done on grass , rangeland tough steak! What a winner. Thank you.
This is one of the best marinades I have had, the steak was tender and delicious. My family love it.!