Flank steak marinated in olive oil
Two thick cuts of beef, marinated for 24 hours in olive oil, garlic, and rosemary, then grilled over charcoal in the Tuscan style.
This Tuscan-style bistecca alla fiorentina is marinated in olive oil infused with rosemary and garlic before being grilled over a very hot charcoal barbecue. The final resting period ensures that the meat remains tender.
Ingredients and directions
- Prep time20 min
- Cook time10 min
- Resting24 hr
- Total24 hr 30 min
- DifficultyMedium
- CostPricey
- Calories1070 kcal/serving
- Cooking methodbarbecue
- Estimated cost$37.14 $9.29 / serving Estimated price; varies by store.
- Gluten-free
Ingredients
people
- $34.34
- $2.41
- $0.21
- $0.04
- $0.14
Prices from US supermarkets.
Directions
- Wash the meat and pat it dry. Pour the olive oil into a large mixing bowl. ≈ 2 min
- Wash and dry the rosemary, chop it finely, and add the leaves to the oil paint. Peel the garlic, crush it, and add it to the oil paint, mixing well. ≈ 8 min
- Place the steaks in the oil mixture so that they are completely coated, close the salad bowl, and let them marinate for 24 hours, turning the meat occasionally.
- Remove the steaks from the marinade and let them drain. Preheat the charcoal barbecue until it is very hot.
- Grill the steaks for 4 to 5 minutes on each side, basting them regularly with the marinade.
- Let the steaks rest for 5 minutes before serving, otherwise the meat will be tough. Season with salt and pepper at this point.
The bill
Flank steak marinated in olive oil
- 1.5 kg of beef steak (for example, 2 thick T-bone or porterhouse steaks)$34.34
- 300 ml of extra virgin olive oil$2.41
- 4 cloves of Allium sativum (garlic)$0.21
- salt$0.04
- Freshly ground pepper$0.14
Total$37.14
that's $9.29 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 1070 kcal |
|---|---|
| Fat | 78.3 g |
| Saturated fat | 13.4 g |
| Carbohydrates | 2.8 g |
| Sugars | 0.1 g |
| Fiber | 0.4 g |
| Protein | 88.7 g |
| Salt | 0.53 g |
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