Steak is at the heart of Tuscan cuisine, more specifically the region is known for it’s T-bone steaks, and the popular bistecca alla fiorentina is a Florentine staple. I want to pay homage to this grand culinary tradition by serving up a beautiful grilled flank steak with a fresh gremolata and a red wine reduction sauce. A quick marinade will help to infuse the meat with richness and it couldn’t be easier to cook, either on a grill or a grill pan in your kitchen. Get ready for a tender, flavorful steak that will either remind you of that trip to Tuscany or inspire you to book a flight immediately.

Flank steak is a very accessible cut of meat, suitable for entertaining or just a weeknight dinner, much like this particular recipe. I’ve got a beautiful flank steak here that I will put into a marinade of red wine, brown sugar, garlic, and Worcestershire sauce. This marinade will eventually become the sauce that is drizzled over the finished steak. About 30 minutes or so, no more than an hour is needed for the steak to marinate.

While the steak is busy soaking up flavor, I prepare the gremolata. I think this is just such a fun word and it naturally leads one to ask, “What is a gremolata?” Simply it’s a herby sauce made from parsley, olive oil, lemon juice, and garlic (yes, 12 cloves of garlic!) either coarsely chopped or blended into a purée. It is a fresh punctuation mark to any meat; I like to use it with fish in particular and here it provides a bright freshness to the rich beefiness of the steak.

A hot grill pan (or grill) is key to cooking the perfect steak. I take the flank steak from its marinade and pat it dry; this is an important step because we want to sear the steak as it sits on the grill, not steam. And don’t throw away the marinade! Pour that liquid into a small saucepan on high heat until it reduces and thickens to a syrupy texture.

For the meat, on a hot grill pan the meat will take maybe 10 minutes to cook for a medium-rare steak, which I prefer. As always, the steak will need to rest for a few minutes to allow those precious juices to draw back into the meat before I thinly slice on a bias (for both aesthetics and texture). Drizzle both the red wine sauce and the gremolata over the top of the steak and the savor every tender and delicious bite. And as you savor the meal, plan your Tuscan adventure!

Tuscan Grilled Flank Steak is from the Steakhouse in Tuscany menu at Table for 12. It is served with a Fresh Fettuccine and Clams, Tuscan Tomato Panzanella, and Chewy Ricciarelli Cookies.