Recipes › Grilled › Italian Grilled Flank Steak Recipe

Italian Grilled Flank Steak Recipe

Recipe by Pedro M. A. Neves

This Italian grilled flank steak features a bright marinade of garlic, rosemary, and lemon that tenderizes the meat while infusing it with Mediterranean flavors. The steak is charred over high heat to develop a smoky crust while remaining tender and juicy inside. Serve it sliced against the grain with grilled vegetables and crusty bread for an authentic Italian-style meal.

Ingredients

• 1.2 kg (2.5 lb) flank steak, about 3 cm (1.25 inches) thick
• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 80 ml (1/3 cup) extra virgin olive oil
• 60 ml (1/4 cup) fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon red pepper flakes
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Combine minced garlic, rosemary, thyme, olive oil, lemon juice, balsamic vinegar, and red pepper flakes in a bowl. Stir until well blended.

2. Place the flank steak in a shallow dish or zip-lock bag. Pour the marinade over the meat, ensuring it is well coated on both sides. Cover and refrigerate for at least 2 hours, preferably 4-6 hours.

3. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature. This ensures even cooking.

4. Preheat your grill to high heat (about 230°C or 450°F). Oil the grates lightly to prevent sticking.

5. Remove the steak from the marinade, allowing excess liquid to drip off. Season both sides generously with sea salt and freshly ground black pepper.

6. Place the steak on the hot grill. Do not move it for 5-6 minutes to develop a deep caramelized crust.

7. Flip the steak and grill for another 4-5 minutes for medium-rare doneness. Internal temperature should reach 54-57°C (130-135°F) when measured with a meat thermometer.

8. Transfer the cooked steak to a clean cutting board and let it rest for 8-10 minutes. This allows the juices to redistribute throughout the meat.

9. Slice the steak thinly against the grain at a 45-degree angle. Drizzle any accumulated resting juices over the sliced meat.

Substitutions

• Replace rosemary and thyme with 2 tablespoons of Italian seasoning blend for convenience
• Use 3 tablespoons of aged red wine vinegar instead of balsamic vinegar for deeper acidity
• Substitute fresh lemon juice with white wine or dry white vermouth for complexity
• Replace olive oil with avocado oil if preferred, maintaining the same quantity

Tips

• Always slice flank steak against the grain to break up muscle fibers and maximize tenderness
• Let the meat rest after grilling; skipping this step causes juices to escape, resulting in drier meat
• For the best char, ensure your grill is at maximum temperature and avoid moving the steak during the initial sear
• Marinate for at least 2 hours but not more than 12 hours; extended marinating can make the texture mushy

In Italian cuisine, grilled meats are a hallmark of summer dining and regional traditions, particularly in Tuscany where bistecca alla fiorentina is celebrated. This recipe reflects the Italian approach of using simple, quality ingredients—robust herbs, good olive oil, and properly seasoned meat—to let the natural flavors shine without heavy sauces.

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