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

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