If you’re craving a steak that s bursting with flavor but surprisingly simple to make, you re going to love this Tuscan Steak Recipe. I absolutely love how this turns out every single time-it has that perfect balance of herbaceous freshness from parsley and a tangy punch from aged balsamic vinegar that just elevates the whole dish. Whether you re cooking a casual dinner or want to impress friends without fuss, this recipe is a total winner.
When I first tried the Tuscan Steak Recipe, I was amazed by how a few simple ingredients could transform a humble New York Strip into something truly special. You’ll find that the marinade is more like a fresh herb paste that beautifully complements the meat without overpowering it. Trust me, this is one of those recipes where simplicity and quality ingredients really shine through, making it a staple in my kitchen whenever I want an easy, delicious steak.
Why You’ll Love This Recipe
- Fresh Herb Flavor: The parsley marinade adds a bright, woodsy note that wakes up your taste buds.
- Simple Ingredients: You don t need a long list-just quality steak and fresh, easy-to-find components.
- Quick Cooking Time: Perfect for weeknights or last-minute guest dinners, ready in under 15 minutes.
- Restaurant-Level Taste: The aged balsamic drizzle and sea salt finishing touch make it feel fancy without the hassle.
Ingredients You’ll Need
The magic of the Tuscan Steak Recipe comes from using fresh herbs paired with good olive oil and balsamic vinegar. When shopping, look for a fresh, bright parsley bunch and a bold aged balsamic vinegar for the best results.
- NY Strip Steak: This cut is my go-to for its perfect balance of tenderness and beefy flavor.
- Parsley: Fresh and chopped, it adds a lovely green brightness here.
- Olive Oil: Use good quality extra virgin olive oil for both marinating and cooking.
- Aged Balsamic Vinegar: It brings that signature sweet and tangy finish that really pops.
- Kosher Salt: Essential for seasoning the steak evenly and enhancing flavor.
- Fresh Black Pepper: Adds just enough heat and depth without overwhelming the herbs.
- Maldon Sea Salt: Sprinkle after cooking for a crunchy burst of salty goodness.
Variations
I love customizing this Tuscan Steak Recipe depending on my mood or what s in season. Feel free to adjust herbs or add a little garlic or chili flakes if you want a bit more kick.
- Herb Variations: I sometimes swap parsley for fresh rosemary or thyme for a more woodsy flavor that tastes wonderful with steak.
- Vinegar Substitutes: If you don t have aged balsamic on hand, a good quality red wine vinegar can work in a pinch-it s just less sweet.
- Steak Cuts: This recipe works beautifully with flank or skirt steak too-just slice thinly against the grain after resting to keep it tender.
- Spice it Up: A pinch of smoked paprika or crushed red pepper flakes mixed into the marinade adds a subtle smoky heat that my family goes crazy for.
How to Make Tuscan Steak Recipe
Step 1: Prepare the Herb Marinade
Start by heating your cast iron or heavy-bottomed pan over medium-high heat so it s nice and hot when the steak hits it. While waiting, mix your marinade: roughly chop parsley and combine it with 2-4 tablespoons of olive oil, a pinch of kosher salt, and a little fresh ground black pepper. If you have a mortar and pestle, mash the parsley until it s broken down but still has texture. This step is my secret weapon-it releases those big herb flavors. No mortar? No worries! Just chop parsley fine and whisk everything together in a bowl.
Step 2: Season and Cook the Steak
Pat your NY strip steak dry with paper towels to get rid of excess moisture-this helps the crust form better. Generously season both sides with kosher salt and freshly ground black pepper. Add a tablespoon of olive oil to your hot pan, then lay the steak in gently. Cook for about 2 to 5 minutes on each side for that perfect rare to medium-rare finish. The exact timing depends on thickness, but aim for an internal temp between 130-140°F if you’re using a thermometer. Remember, patience here pays off-resist the urge to flip too often to develop that gorgeous sear.
Step 3: Rest and Dress the Steak
Remove the steak from the pan and immediately spoon half of your parsley marinade over the hot meat-it infuses beautifully. Then tent the steak loosely with foil and let it rest for 5 to 7 minutes; this is key because it lets the juices redistribute so your steak stays juicy and tender. Once rested, slice the steak (I prefer thick slices for NY strip) and pour over the rest of the marinade. Finish with a drizzle of aged balsamic vinegar-just enough to create a thin, tangy ribbon over each slice-and sprinkle with flaky Maldon sea salt for a subtle crunch that lifts all the flavors.
Pro Tips for Making Tuscan Steak Recipe
- Dry Steak for a Better Sear: Always pat your steak dry before seasoning to avoid steaming and ensure a crispy crust.
- Don t Skip the Rest: Letting the steak rest under foil preserves juiciness-I’ve regretted rushing this before!
- Use a Cast Iron Skillet: It holds heat evenly and creates that iconic maillard crust that’s so good on steaks.
- Adjust Cook Time to Thickness: Remember, thinner steaks cook quickly-watch closely to avoid overcooking.
How to Serve Tuscan Steak Recipe
Garnishes
I love finishing this Tuscan Steak with a sprinkle of fresh herbs, a few delicate arugula leaves, or even just an extra drizzle of olive oil. The Maldon sea salt adds the perfect crunch on top that I can’t live without-it s those little details that really bring the dish together.
Side Dishes
One of my favorite ways to serve this is on a bed of peppery arugula salad tossed with cherry tomatoes, fresh lemon juice, and a splash of extra virgin olive oil. Roasted potatoes or garlic mashed cauliflower also pair beautifully and round out the meal with comfort and flavor.
Creative Ways to Present
For special occasions, try stacking the sliced steak over a vibrant bed of sautéed spinach and roasted peppers or arrange the slices fanned on a wooden board with bowls of marinated olives and crusty bread. It s easy yet impressive, and your guests will think you spent hours in the kitchen.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Steak keeps well in an airtight container in the fridge for up to 3 days. I usually place the sliced steak with a bit of the leftover marinade or drizzle some olive oil to help keep it moist. This way, it doesn t dry out as much in the fridge.
Freezing
You can freeze cooked sliced steak wrapped tightly in foil and sealed in a freezer bag for up to 2 months. I recommend freezing before adding the fresh balsamic drizzle and Maldon salt, as those are best added fresh after thawing for texture and flavor.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat with a splash of olive oil or in the microwave with a loose tent of foil to keep moisture in. Avoid high heat or overcooking during reheating to preserve tenderness and flavor.
FAQs
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Can I use a different cut of steak for this Tuscan Steak Recipe?
Absolutely! While NY strip is great and what I usually use, flank, skirt, or hanger steaks also work well but should be sliced thinly against the grain after resting for tenderness. Ribeye and filet mignon are also delicious options if you want a more tender cut.
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What s the best way to get a good sear on the steak?
Make sure your steak is dry and your pan is hot before you add oil and the steak. Don t move the steak around once it s in the pan to allow a nice brown crust to develop. Using a cast iron skillet really helps maintain even heat.
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Can I make the parsley marinade ahead of time?
Yes, you can prepare the marinade a few hours ahead and keep it covered in the fridge. Just bring it back to room temperature before using for the best flavor integration.
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Is aged balsamic vinegar necessary?
While aged balsamic adds a wonderful sweet tang and depth, if you don t have it, you can substitute with a good quality red wine vinegar or a balsamic glaze, though it may be sweeter and thicker.
Final Thoughts
This Tuscan Steak Recipe is genuinely one of those dishes I turn to whenever I want a simple yet flavorful meal that feels like a special occasion. It reminds me of a cozy night in Tuscany, with hearty flavors and fresh herbs bringing the magic to life. I hope you enjoy making it as much as I do-and don t hesitate to play around with it to make it your own! Trust me, once you try it, this recipe will become one of your favorites too.
Print
Tuscan Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Tuscan
Description
A flavorful Tuscan-style NY Strip Steak featuring a fresh parsley marinade, cooked to your preferred doneness in a cast iron pan, and finished with aged balsamic vinegar and Maldon sea salt for a perfect balance of rich and tangy tastes.
Ingredients
Steak
- 1 lb NY Strip Steak
- 1 tbsp olive oil (for cooking)
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1/2 tsp Maldon sea salt (to finish)
Parsley Marinade
- 1/2 cup parsley, chopped and loosely packed
- 1/4 cup olive oil
- Pinch of kosher salt
- Pinch of fresh black pepper
Finishing
- 1 tbsp aged balsamic vinegar (for drizzling)
Instructions
- Heat the Pan: Place a cast iron or heavy-bottomed stainless steel pan over medium-high heat and allow it to become hot to ensure a good sear on the steak.
- Prepare the Parsley Marinade: Using a mortar and pestle, combine chopped parsley, 2-4 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper. Mash until parsley is broken down but not pulverized, then add remaining olive oil to let flavors meld. Alternatively, finely chop parsley and whisk ingredients together in a bowl.
- Season the Steak: Pat dry the NY Strip Steak with paper towels to remove excess moisture. Generously season both sides with kosher salt and fresh black pepper.
- Cook the Steak: Add a tablespoon of olive oil to the hot pan, then lay the seasoned steak in the pan. Cook for 2-5 minutes per side for rare to medium-rare (internal temp 130-140°F), adjusting time for desired doneness based on steak thickness.
- Rest with Marinade: Remove steak from pan and pour half the parsley marinade over it. Tent loosely with foil and let rest for 5-7 minutes to allow juices to redistribute.
- Slice and Finish: Slice the steak against the grain as appropriate for tenderness. Pour the remaining parsley marinade over the slices, drizzle with aged balsamic vinegar, and sprinkle with Maldon sea salt for a delicate finishing touch.
- Serve: Optionally serve the sliced steak on a bed of greens such as arugula with cherry tomatoes and a lemon vinaigrette for a fresh contrast to the rich meat.
Notes
- Slicing: For flank, hanger, or skirt steak, slice thinly against the grain for maximum tenderness. Thicker slices work well with NY Strip and Ribeye cuts.
- Sea Salt Finale: Maldon sea salt flakes add texture and enhance flavor as they melt into the steak.
- Resting Meat: Rest steak 5-7 minutes before slicing to keep juices locked in and prevent dryness.
- Balsamic Brilliance: Drizzle high-quality aged balsamic vinegar over sliced steak for a rich, sweet tang enhancing the marinade.
- Optional Serving Suggestion: Serve steak on arugula salad with cherry tomatoes, fresh herbs, olive oil, and lemon juice for a classic Tuscan accompaniment.
Nutrition
- Serving Size: 1/2 steak (about 8 oz)
- Calories: 480
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110 mg
