Tuscan Flank Steak With Lemon-Rosemary Sauce

BBQ/Steak 102 Last Update: Feb 21, 2022 Created: Feb 21, 2022
Tuscan Flank Steak With Lemon-Rosemary Sauce
  • Serves: 8 People
  • Prepare Time: 4 Hour. 30
  • Cooking Time: 10 Min.
  • Calories: -
  • Difficulty: Hard
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Save a few sprigs of rosemary to use as basting brushes to brush on a little dressing during the flank steak's last few minutes of cooking. When you're done, toss the sprigs onto the coals to create a bit of rosemary-scented smoke to flavor the meat even more.

Ingredients

Directions

  1. For the steak and marinade:
  2. In a food processor or blender, combine 6 garlic cloves, 1/2 cup fresh rosemary leaves, 1/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon red pepper flakes and 1 teaspoon salt. Whiz until well combined.
  3. Place marinade in a dish large enough to hold the flank steak. Add 1 flank steak (2 to 2 1/2 pounds), turning to coat; cover and refrigerate 4 to 8 hours.
  4. Prepare the grill with a hot fire and the grate about 2 inches above the coals.
  5. Remove the flank steak from the marinade, discarding marinade. Pat steak dry with paper towels.
  6. Oil the grill grate with some vegetable oil on a paper towel. Place the flank steak on the hot grate; cook, undisturbed, 3 minutes. Turn the steak 45 degrees; cook 2 minutes longer. Flip the steak; cook 3 minutes.
  7. Remove from grill and let steak rest 10 minutes before carving.
  8. Slice the steak across the grain, angling the knife blade at a 45-degree angle. Spoon some of the sauce over each portion; pass the rest at the table.
  9. For the sauce:
  10. In a medium bowl, combine the zest of 1 lemon, 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 2 teaspoons minced fresh rosemary leaves, 1/2 teaspoon red pepper flakes and a pinch of salt. Whisk to blend.

Tuscan Flank Steak With Lemon-Rosemary Sauce



  • Serves: 8 People
  • Prepare Time: 4 Hour. 30
  • Cooking Time: 10 Min.
  • Calories: -
  • Difficulty: Hard

Save a few sprigs of rosemary to use as basting brushes to brush on a little dressing during the flank steak's last few minutes of cooking. When you're done, toss the sprigs onto the coals to create a bit of rosemary-scented smoke to flavor the meat even more.

Ingredients

Directions

  1. For the steak and marinade:
  2. In a food processor or blender, combine 6 garlic cloves, 1/2 cup fresh rosemary leaves, 1/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon red pepper flakes and 1 teaspoon salt. Whiz until well combined.
  3. Place marinade in a dish large enough to hold the flank steak. Add 1 flank steak (2 to 2 1/2 pounds), turning to coat; cover and refrigerate 4 to 8 hours.
  4. Prepare the grill with a hot fire and the grate about 2 inches above the coals.
  5. Remove the flank steak from the marinade, discarding marinade. Pat steak dry with paper towels.
  6. Oil the grill grate with some vegetable oil on a paper towel. Place the flank steak on the hot grate; cook, undisturbed, 3 minutes. Turn the steak 45 degrees; cook 2 minutes longer. Flip the steak; cook 3 minutes.
  7. Remove from grill and let steak rest 10 minutes before carving.
  8. Slice the steak across the grain, angling the knife blade at a 45-degree angle. Spoon some of the sauce over each portion; pass the rest at the table.
  9. For the sauce:
  10. In a medium bowl, combine the zest of 1 lemon, 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 2 teaspoons minced fresh rosemary leaves, 1/2 teaspoon red pepper flakes and a pinch of salt. Whisk to blend.

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