tuscan flank steak

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 14 mins Ready Time: 4 hrs 40 mins


• 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.