How to Make Tuscan Flank Steak
- In a food processor, add the marinade ingredients (chopped rosemary, garlic, olive oil, lemon juice, black pepper, red pepper flakes, and salt). Blend until it becomes smooth and set it aside.
- With a fork, pierce the steak at least 20 to 30 times. Put the steak in a shallow baking side and pour the marinade on top of it (flip and repeat on the over side). Then, cover it and refrigerate it for 4 hours or overnight.
- In a jar, add the cooking ingredients (extra virgin olive oil, lemon juice, lemon zest, minced rosemary, red pepper flakes, and pinch of salt), cover it, and begin shaking. When you are using it, remember to shake again.
- Preheat your outdoor grill on medium-high heat and lightly oil it.
- Then, take the steak out of its marinade, take off large chunks from the steak (discard the remainder of the marinade), and season the steak with salt and black pepper.
- Put the steak on the preheated grill and cook it until it starts browning on the outside and gets red on the inside, this takes 6 to 8 minutes on each side. Use the rosemary sprig to baste the steak as it cooks (use the concoction made in the jar). To check if it has cooked on the inside or not, put a thermometer and it should be 125 degrees F (for rare).
- Once it has cooked, place the steak on a plate, and let it rest for 6 minutes before cutting. Cut it lengthwise in ¼-inch thick slices at an angle.
- March 14th is national steak day.
- Grilling steaks is always the best idea!
When people order steaks, 28% order a side of baked potatoes.