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
- ½ cup chopped fresh rosemary
- 6 cloves garlic
- 1/3 cup olive oil
- ¼ cup lemon juice
- 1 teaspoon coarsely ground black pepper
- 1/8 teaspoon red pepper flakes
- ½ teaspoon salt
- 1 (1 1/2-pound) flank steak, trimmed of excess fat
- 1/3 cup extra virgin olive oil
- 2 teaspoons lemon zest
- 1 teaspoon minced fresh rosemary
- 1 sprig fresh rosemary
- 3 tablespoons lemon juice
- 1 pinch salt
Directions
Step 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.
Step 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.
Step 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.
Step 4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 497 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat8g | 40% |
Cholesterol37mg | 12% |
Sodium371mg | 16% |
Total Carbohydrate5g | 2% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein21g | |
Vitamin C16mg | 81% |
Calcium40mg | 3% |
Iron2mg | 11% |
Potassium333mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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