Wednesday, June 13, 2012

A Grilled Tuscan-style Flank Steak for Your Father

This very masculine Tuscan-style flank steak would be a great way to show the big guy you love him, and that you respect his grilling skills so much that you’re going to go ahead let him do the cooking himself. Of course, the grill needs to be cleaned, but he can do that after he mows the lawn.

I’ve only been to Tuscany once, about 25 years ago, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon and rosemary. While I’m sure my version is far from traditional, it’s really tasty and the very user-friendly flank steak is the perfect cut.

I get a little sad when I see people buying those lemon-pepper-herb steak marinades, since they're ridiculously easy to make, and you can actually pronounce all the ingredients in it. Just to hedge our bets, we’re also going to do an equally simple, but flavor-amplifying dressing to drizzle over the juicy sliced beef.

No matter what you serve, don’t do it too late. If your father is as big a golf fan as my father-in-law Al is, the best gift you can give is to plan the day so they get to relax and watch the US Open Championship. What better way to reward your father than with a few hours on the couch, belly full of flank steak, watching their favorite sports? Enjoy!

Ingredients for 4 servings:
1 trimmed flank steak (1 1/2 to 2 lbs)
salt and pepper to taste

For the marinade:
6 garlic cloves
1/2 cup rosemary leaves
1/4 cup lemon juice
1/3 cup olive oil
1 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 tsp salt

For the dressing:
3 tbsp lemon juice
1/3 cup extra virgin olive oil
2 tsp lemon zest
1 tsp minced rosemary leaves
1/8 tsp red pepper flakes
pinch salt


Ed the house chef said...

This looks awesome and since I'm the Dad, cooking and eating this would be awesome. But, I have a problem. What is a good substitute for lemon? If I'm going to cook and serve something like this to my wife, then lemon is out of the question. Lemon gelato she loves, anything that I cook with lemon, well let's just say I get extra portions :)
If you have any suggestions I'd love to here them, suggestions in regards to lemon substitutes that is.

Chef John said...

You could use balsamic vin instead, but not quite the same. ;)

Anonymous said...

I love the way you pronounce "patatas"!
Yur mighty cute!

Chibby said...

Was that"Stab it 27-32 times" a Caesar reference?Anyways,thanks for posting!Always looking for new ways to do steaks:)

Chris said...

Excellent, Chef John. Flank steak is one of my favorite cuts of beef on the grill and I've cooked it often but the slicing lengthwise first is a new tip for me. Thanks for sharing.

Pantalone said...

I've eaten this as "bavette d'aloyau" steak (flap meat/steak). Very tasty!

Pantalone said...

I've eaten this as "bavette d'aloyau" (flap steak/meat). Very tasty!

Anonymous said...

So, Sand People have delicious recipes for flank steak... Who knew?

Brian P said...

Do you have a recipe for those roasted potatos & peppers you served with this? I'm sure it's probably a pretty simple recipe, but the ones in your shot just looked like they were cooked to perfection. Nice, deep, toasty brown....looked crazy! Would like to do something like this as well. Thanks!

Unknown said...

Got my dad a meat thermometer for Father's Day, along with this recipe for our FDay BBQ. Thanks Chef John :D

Me.Eat.Food said...

Hmmm...I'm pretty sure I'm still just money and shelter....

Anonymous said...

Tender and wonderful depth of flavour.

Used leftovers in a stir fry. So good.

Anonymous said...

Is there such a thing as over-marinading? My schedule is wonky and if I want to let it sit for more than two hours then I'd have to start it tonight and I wouldn't cook it until dinner tomorrow.

Chef John said...

some people do it that way, but a whole day is too long IMO. But taste is subjective, so you may enjoy all the same. hard to say!

Anonymous said...

Another brilliant recipe from Chef John, so easy and so full of flavours.

Navy Roots said...

I cooked and was impressed with the flavor of the old boring Flank Steak. My wife liked it and that's all that mattered to a woman that thinks she is a better cook then me.

GG said...

Chef John,

I am excited about this recipe but I do not have grill. How else can I cook this


Chalkycliffs said...

I've done it in the oven, came out pretty good. But you'll have to watch the timing and internal temp.

Kal said...

So good! I made mine in the oven using the broiler for the same amount of time but moved it from the middle rack to top rack after flipping once. Paired it with patas bravas! I'm a FW junkie now.

GG said...

Thanks for the directions Kal & Chalkycliffs.

Steve said...

Chef John,
I just happened across your site and made this the other day for my family. It was absolutely delicious. My wife was extremely impressed. She has accused me of burning water in the past. Your video made it so easy to prepare a great meal. Thanks a million!

Unknown said...

Hi Chef John,

Appreciate your sharing of your tested and proven recipes and I really like most (if not all) of them.

However, I noted that some of my favorites does not include links to their respective full recipes except for the video and the ingredients.
I hope that you can update your site to ensure all the recipes you posted on the site does include a link to the full recipe listing.

Thank you and best wishes!

Unknown said...

Chef John,
I served this last night at a family dinner party. This was a first time try with this recipe for me. It turned out great, thank you for sharing this.

Unknown said...

Hello Chef,
Great recipe, tried it for the first time last night for a family dinner party. Everybody loved it, thanks for sharing.

Michele Cryan said...

potatehs = potatoes, bofe = both and acrosst = across

I love the way you speak and I thought I'd highlight the accent I hear in these particular words. BTW, we are making this tonight and it's -14 Celsius which is like 2 degrees F....( F for Fuc%ing cold)..