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Tuscan Flank Steak

Chef John
  • 280 minutes
  • Serves 4

INGREDIENTS

1/2 cup

chopped fresh rosemary

6 cloves

garlic

1/3 cup

olive oil

1/4 cup

lemon juice

1 tsp

coarsely ground black pepper

1/2 tsp

red pepper flakes

1/2 tsp

salt

1

flank steak, trimmed of excess fat

1/3 cup

extra virgin olive oil

3 tbsp

lemon juice

2 tsp

lemon zest

1 tsp

minced fresh rosemary

1/8 tsp

red pepper flakes

1 pinch

salt

1

sprig fresh rosemary