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Sliced Tuscan Flank Steak garnished with herbs and served on a platter.

Tuscan Flank Steak

A flavorful marinated flank steak grilled to perfection, enhanced with fresh herbs and zesty lemon, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 0.33 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic, 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
For Serving
  • 1 piece lemon, cut into wedges for serving
Main Ingredients
  • 2 pounds flank steak

Method
 

Preparation
  1. Pat the flank steak dry on both sides and place it in a large zip-top bag.
  2. In a bowl, whisk together the olive oil, lemon juice, vinegar, garlic, rosemary, thyme, oregano, mustard, salt, black pepper, and red pepper flakes.
  3. Pour the marinade over the steak, seal the bag, and ensure the meat is well coated. Refrigerate for 2 to 6 hours.
  4. Take the steak out of the refrigerator 30 minutes before cooking.
Grilling
  1. Preheat the grill to high heat.
  2. Remove the steak from the marinade and discard the marinade.
  3. Grill the steak for 4-5 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare.
  4. Let the steak rest for 10 minutes, then slice it thinly across the grain.
Serving
  1. Serve warm with lemon wedges.

Notes

Make sure to marinate the steak for at least 2 hours to get the best flavor. Use a meat thermometer to check for doneness and let the steak rest before slicing to keep it juicy.