Tuscan Flank Steak
Ingredients
Steak
-
1½–2 lb flank steak
-
Salt & black pepper
-
1 tsp garlic powder
-
1 tsp Italian seasoning
-
2 tbsp olive oil
Tuscan Cream Sauce
-
2 tbsp butter
-
4 cloves garlic, minced
-
½ cup sun-dried tomatoes, chopped
-
½ cup chicken or beef broth
-
1 cup heavy cream
-
½ cup freshly grated Parmesan cheese
-
1 tsp dried basil or oregano
-
½ tsp red pepper flakes (optional)
-
2 cups fresh spinach
Optional: fresh parsley or basil for garnish
Instructions
1. Prepare the steak
-
Pat steak dry and season generously with salt, pepper, garlic powder, and Italian seasoning.
-
Heat olive oil in a large skillet (cast iron works best) over high heat.
-
Sear steak 4–5 minutes per side for medium-rare (adjust for doneness).
-
Remove steak, tent loosely with foil, and rest 10 minutes.
2. Make the Tuscan sauce
-
Lower heat to medium.
-
Melt butter in the same skillet.
-
Add garlic and sauté 30 seconds.
-
Stir in sun-dried tomatoes.
-
Pour in broth and scrape up browned bits.
-
Add cream, Parmesan, basil/oregano, and red pepper flakes.
-
Simmer 3–5 minutes until slightly thickened.
3. Finish
-
Stir in spinach until just wilted.
-
Slice flank steak against the grain.
-
Return steak (and juices) to the pan and spoon sauce over it.
-
Simmer 1–2 minutes just to warm through.
Serve With
-
Creamy mashed potatoes
-
Pasta or gnocchi 🍝
-
Roasted potatoes or asparagus
-
Crusty bread (mandatory for sauce)
Pro Tips
-
Always slice flank steak thin and against the grain for tenderness
-
If sauce thickens too much, add a splash of broth
-
Want extra richness? Add 1 tbsp cream cheese to the sauce
If you want a grilled version, low-carb Tuscan bowl, or chicken swap, just say the word 🔥