Tuscan Flank Steak is a delicious dish that brings the flavors of Italy to your kitchen. It features marinated flank steak grilled to perfection and layered with fresh herbs and a zesty lemon flavor. This recipe is simple but impressive enough to serve at gatherings or special occasions.
Why Make This Recipe
This recipe is perfect for a quick weekday dinner or a weekend barbecue. The marinade keeps the steak tender and adds a burst of flavor. Plus, grilling gives it a lovely char that enhances the taste. Whether you’re an experienced cook or a beginner, this dish is easy to prepare and is sure to impress your family and friends.
How to Make Tuscan Flank Steak
Follow these straightforward steps to make Tuscan Flank Steak:
Ingredients
- 2 pounds flank steak
- 0.33 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1.5 teaspoons fine sea salt
- 1 teaspoon freshly cracked black pepper
- 0.25 teaspoon crushed red pepper flakes
- 1 lemon, cut into wedges for serving
Directions
- Pat the flank steak dry on both sides, then place it in a large zip-top bag.
- In a bowl, whisk together the olive oil, lemon juice, vinegar, garlic, rosemary, thyme, oregano, mustard, salt, black pepper, and red pepper flakes.
- Pour the marinade over the steak, seal the bag, and ensure the meat is well coated. Refrigerate for 2 to 6 hours.
- Take the steak out of the refrigerator 30 minutes before cooking.
- Preheat the grill to high heat.
- Remove the steak from the marinade and discard the marinade.
- Grill the steak for 4-5 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare.
- Let the steak rest for 10 minutes, then slice it thinly across the grain. Serve with lemon wedges.
How to Serve Tuscan Flank Steak
Tuscan Flank Steak is best served warm. You can pair it with grilled vegetables, a fresh salad, or some crusty bread. Adding lemon wedges on the side enhances the flavor even more.
How to Store Tuscan Flank Steak
To store leftover Tuscan Flank Steak, place it in an airtight container in the refrigerator. It should be eaten within 3-4 days. If you want to store it longer, you can freeze it for up to 3 months. To reheat, allow it to thaw in the fridge overnight and then heat quickly on the grill or in a skillet.
Tips to Make Tuscan Flank Steak
- Make sure to marinate the steak for at least 2 hours to get the best flavor.
- Use a meat thermometer to check for doneness – it’s the best way to avoid overcooking.
- Let the steak rest before slicing to keep it juicy.
Variation
Feel free to change the herbs in the marinade according to your taste. You can use thyme or basil instead of rosemary or add some balsamic vinegar for a different flavor.
FAQs
1. Can I use a different cut of meat?
Yes, you can use skirt steak or sirloin if you prefer, but adjust the cooking time accordingly.
2. How can I tell when my steak is done?
Use a meat thermometer. For medium-rare, aim for 130-135°F.
3. Can I grill this steak indoors?
Yes, you can use a stovetop grill pan if you don’t have an outdoor grill. Just ensure proper ventilation.
Tuscan Flank Steak
Ingredients
Method
- Pat the flank steak dry on both sides and place it in a large zip-top bag.
- In a bowl, whisk together the olive oil, lemon juice, vinegar, garlic, rosemary, thyme, oregano, mustard, salt, black pepper, and red pepper flakes.
- Pour the marinade over the steak, seal the bag, and ensure the meat is well coated. Refrigerate for 2 to 6 hours.
- Take the steak out of the refrigerator 30 minutes before cooking.
- Preheat the grill to high heat.
- Remove the steak from the marinade and discard the marinade.
- Grill the steak for 4-5 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare.
- Let the steak rest for 10 minutes, then slice it thinly across the grain.
- Serve warm with lemon wedges.
