Tuscan Flank Steak With Lemon-Rosemary Sauce

Tuscan Flank Steak With Lemon-Rosemary Sauce
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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.This recipe is by Robin Mather and was originally published in the Chicago Tribune.
Prep Time
4.4
hours
Cook Time
10
minutes
Servings
8
servings
Tuscan Flank Steak With Lemon-Rosemary Sauce recipe - The Daily Meal
Total time: 4.57 hours
Ingredients
  • 6 garlic cloves
  • 1/2 cup fresh rosemary leaves
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 flank steak, 2 to 2 1/2 pounds
  • zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 2 teaspoon minced fresh rosemary leaves
  • 1/2 teaspoon red pepper flakes
  • pinch of salt
Directions
  1. 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.
  2. 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.
  3. Prepare the grill with a hot fire and the grate about 2 inches above the coals.
  4. Remove the flank steak from the marinade, discarding marinade. Pat steak dry with paper towels.
  5. 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.
  6. Remove from grill and let steak rest 10 minutes before carving.
  7. 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.
  8. 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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