Recipe Recipe By Healthy Eating For Families

 Chicago Tribune’s Tuscan Flank Steak

with Lemon-Rosemary Sauce

Serves 8

Prep Time: 25 minutes

Marinating Time: 4 hours

Cook Time: 10 minutes


  • 1 flank steak, 2 to 2 1/2 pounds


  • 6 garlic cloves
  • ½ cup fresh rosemary leaves
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt


  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • ½ cup olive oil
  • 2 teaspoons minced fresh rosemary leaves
  • ½ teaspoon red pepper flakes


  1. Prepare marinade by combining garlic, ½ cup rosemary leaves, 1/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon red pepper flakes, and salt (if using) in a food processor or blender. Whir until well combined. Place marinade in a 13 x 9 inch pan; add flank steak, turning to coat; cover and refrigerate for 4 to 8 hours.
  2. Prepare sauce by combining lemon zest, ¼ cup lemon juice, ½ cup olive oil, 2 teaspoons rosemary leaves, and ½ teaspoon red pepper flakes in a medium bowl; whisk to blend. Set aside.
  3. Heat grill to high with grate about 2 inches above the coals.
  4. Remove flank steak from the marinade and pat it dry with paper towels; discard marinade. Oil the grill grate with some vegetable oil and a paper towel. Place the flank steak on the hot grate; cook undisturbed for 3 minutes. Turn the steak 45 degrees; cook 2 minutes longer. Flip the steak and cook for 3 minutes. Let the steak rest for 10 minutes before carving.
  5. Slice the steak across the grain, angling the knife blade at a 45-degree angle. Spoon some of the sauce over each portion, and pass the rest at the table.

Nutritional Information per Serving: 250 calories, 23 grams protein, 1 gram carbohydrate, 16.5 grams fat, 4.5 grams saturated fat, 69 milligrams cholesterol, 0 grams fiber, 112 milligrams sodium

Note: I am the nutrition analyst for the Chicago Tribune.