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.

• Preparation Time: 20 mins
• Cooking Time: 14 mins
• Total Time: 34 mins
• Calories: 497 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• ¼ cup lemon juice
• 1 teaspoon coarsely ground black pepper
• ⅓ cup olive oil
• ⅓ cup extra virgin olive oil
• 6 cloves garlic
• ½ teaspoon red pepper flakes
• 1 sprig fresh rosemary
• ⅛ teaspoon red pepper flakes
• ½ cup chopped fresh rosemary
• 1 (1 1/2-pound) flank steak, trimmed of excess fat
• 1 teaspoon minced fresh rosemary

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.

Step 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.

Step 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.