Tuscan-Style Flank Steak - Father's Day Grilled Steak Special!

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides similar flavor without alcohol.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is lower in calories and still tangy.

Zest a couple of lemons.

In a blender, combine fresh rosemary leaves, garlic, black pepper, red pepper flakes, lemon juice, olive oil, and salt.

Process the marinade in the blender until completely smooth and set aside.

Puncture the flank steak with a fork between 28 and 32 times to help the marinade absorb.

Pour the marinade over the steak and spread it with a fork, flipping to coat both sides.

Wrap the marinated steak in plastic and refrigerate for 4 to 8 hours.

Make a lemon dressing by combining lemon zest, minced rosemary, red pepper flakes, lemon juice, olive oil, and salt in a mason jar and shake vigorously for one minute.

After marinating, scrape off excess marinade from the steak and season with salt and pepper.

Preheat a charcoal grill and grill the steak for about 6 minutes on each side.

Brush the steak with some of the lemon dressing while it grills to keep it moist.

Check the internal temperature of the steak; remove it from the grill at about 120°F for rare.

Let the steak rest for at least 6-7 minutes before slicing.

Cut the steak in half lengthwise, then slice against the grain into thin strips.

Drizzle the sliced steak with the lemon dressing and add more black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens