Tuscan Marinated Steaks Recipes

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ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
  • Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

ITALIAN-STYLE MARINATED STEAK



Italian-Style Marinated Steak image

If you're going to invest in a good steak, you want to make sure it is cooked to perfection and tastes superb. The marinade in this tasty recipe delivers a tender juicy steak that is sure to please family and friends alike.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 3

1/2 cup KRAFT Zesty Italian Dressing
2 boneless beef sirloin steaks (1 lb.)
1/2 cup A.1. Original Sauce

Steps:

  • Pour dressing over steaks in shallow glass dish; turn to evenly coat. Refrigerate 30 min. to marinate.
  • Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
  • Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush with steak sauce. Remove from grill; let stand 10 min. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

TUSCAN MARINATED STEAKS



Tuscan Marinated Steaks image

Provided by Elaine Louie

Categories     dinner, easy, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

6 cloves garlic, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry Italian red wine
1/4 cup fresh oregano, chopped, or 1 tablespoon dried
1/3 cup fresh sage, chopped, or 2 tablespoons dried
3 sprigs fresh rosemary, or 1 teaspoon dried
1 medium onion, sliced
1 teaspoon freshly ground black pepper
2 bay leaves
2 tablespoons grated orange or lemon rind
4 beefsteaks, about 6 ounces each

Steps:

  • In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
  • In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
  • Wipe excess marinade from steaks and discard. Grill to taste.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 49 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 52 milligrams, Sugar 2 grams, TransFat 1 gram

TUSCAN RIB-EYE STEAK



Tuscan Rib-Eye Steak image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12h40m

Yield 1 to 2 servings

Number Of Ingredients 14

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula

Steps:

  • For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
  • For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
  • Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
  • Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
  • Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

MARINATED GRILLED NEW YORK STRIP STEAKS



Marinated Grilled New York Strip Steaks image

Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.

Provided by Marie

Categories     Steak

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup Worcestershire sauce
2 smashed garlic cloves
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon italian seasoning
2 lbs New York strip steaks, 8oz ea (4)

Steps:

  • Mix all marinade ingredients together in a shallow glass baking dish.
  • Pierce steaks on all sides with a fork and place in marinade.
  • Cover and refrigerate for at least 2 hours.
  • Grill over high heat and cook to desired doneness.

TUSCAN FLANK STEAK



Tuscan Flank Steak image

I've only been to Tuscany once, 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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 4

Number Of Ingredients 15

½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

Steps:

  • Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
  • Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
  • Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
  • Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
  • Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g

TUSCAN MARINATED STEAKS



Tuscan Marinated Steaks image

While looking for Italian recipes, found this one posted in The New York Times which states it was Adapted from Anstice Carroll. I am not a fan of rosemary, so I will leave that out of my marinade.

Provided by diner524

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

6 garlic cloves, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry italian red wine
1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
1/3 cup fresh sage, chopped (or 2 tablespoons dried)
3 sprigs fresh rosemary (or 1 teaspoon dried)
1 medium onion, sliced
1 teaspoon fresh ground black pepper
2 bay leaves
2 tablespoons grated lemon zest (or orange zest)
4 beef steaks (about 6 ounces each)

Steps:

  • In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
  • In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
  • Wipe excess marinade from steaks and discard. Grill to taste.

ITALIAN RIB EYE



Italian Rib Eye image

Boneless rib-eye with a flavorful Italian glaze.

Provided by Devan Robertson

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 3

Number Of Ingredients 10

10 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon white pepper
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Steps:

  • Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g

TUSCAN MARINADE



Tuscan Marinade image

This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.

Provided by Molly O'Neill

Categories     easy, condiments

Time 5m

Yield One cup

Number Of Ingredients 7

1/3 cup red wine
1/3 cup olive oil
2 cloves garlic, peeled and minced
1 tablespoon grated orange rind
1/2 cup minced sage leaves
1/4 cup minced rosemary leaves
1 tablespoon black peppercorns, crushed

Steps:

  • Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 0 grams

TUSCAN MARINATED STEAKS



TUSCAN MARINATED STEAKS image

Categories     Beef

Yield 4 servings

Number Of Ingredients 11

6 cloves garlic, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry Italian red wine
1/4 cup fresh oregano, chopped, or 1 tablespoon dried
1/3 cup fresh sage, chopped, or 2 tablespoons dried
3 sprigs fresh rosemary, or 1 teaspoon dried
1 medium onion, sliced
1 teaspoon freshly ground black pepper
2 bay leaves
2 tablespoons grated orange or lemon rind
4 beefsteaks, about 6 ounces each

Steps:

  • 1. In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days. 2. In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight. 3. Wipe excess marinade from steaks and discard. Grill to taste.

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Top Asked Questions

What is Italian dressing marinated steak?
Italian Dressing Marinated Steaks. A marinade helps prevent the formation of unhealthy chemicals when the meat is grilled. So, it not only gives your meat a good texture and flavor, it also is a healthier way to grill. This recipe includes grilling instructions, but if you choose another cooking method, the Italian dressing marinade is still...
What is the best way to cook a Tuscan steak?
This Tuscan Grilled Steak recipe is the PERFECT grilled steak! A simple (7 ingredients!) herb rub give the tuscan steaks restaurant-quality flavor. Marinate the steaks: Add the steaks to an airtight container or baking dish.
How do you make a marinade for steak?
Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine.
What is Tuscan steak made from?
"This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat.

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