I absolutely love sharing this Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe because it brings an incredible depth of flavor with surprisingly simple ingredients. The bright, herbaceous parsley marinade combined with the rich balsamic drizzle really elevates a classic steak dinner to something special you’ll want to make again and again. Whether you’re cooking for a weeknight treat or an impressive weekend meal, this recipe hits the perfect balance.
When I first tried this recipe, I was amazed at how the fresh parsley and balsamic vinegar worked together to create that signature Tuscan vibe without any complicated steps. You’ll find that once you get the timing down on the steak itself, the marinade and drizzle add that gorgeous finishing touch that classmates this dish as a standout. It s also fast to whip up, making it ideal for when you want something elegant but fuss-free.
Why You’ll Love This Recipe
- Bright and Fresh Flavors: The parsley marinade adds freshness that perfectly balances the rich steak.
- Simple Yet Elegant: Minimal ingredients mean you can whip this up with pantry staples.
- Quick Prep and Cook: Ready in under 15 minutes, this recipe is great for busy nights.
- Versatile for Different Cuts: Works wonderfully with various steak cuts – from NY Strip to flank steak.
Ingredients You’ll Need
Each ingredient in this Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe plays a key role-fresh parsley delivers herby brightness, while aged balsamic vinegar brings in a hint of sweetness and acidity. Here’s a quick rundown to help you shop smart and make this dish shine.
- NY Strip Steak: Choose a steak about 1-inch thick for juicy, even cooking.
- Parsley (Chopped and loosely packed): Fresh flat-leaf parsley gives the marinade its signature Tuscan freshness.
- Olive Oil: Use high-quality extra-virgin olive oil for the marinade and cooking; it adds richness and flavor.
- Aged Balsamic Vinegar: Look for a good quality aged balsamic for that deep, sweet complexity when drizzled over the steak.
- Kosher Salt: Essential for seasoning the steak generously to bring out its natural flavors.
- Fresh Black Pepper: Adds a subtle spicy kick; freshly cracked is best.
- Maldon Sea Salt: Finish the steak with flaky Maldon salt for a delicate crunch and flavor boost.
Variations
I like to play around with this Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe depending on what I have on hand or the season. It s become a base for creative twists while keeping that signature Tuscan feel.
- Herb Swaps: I sometimes swap parsley for a mix of parsley and basil for a slightly sweeter herbal note.
- Heat It Up: Adding a pinch of crushed red pepper flakes to the marinade brings a lovely spicy kick that my family adores.
- Vinegar Alternatives: If you don t have aged balsamic, a good quality sherry vinegar works surprisingly well as a drizzle.
- Cut Variations: For leaner cuts like flank or skirt steak, I always slice thinly against the grain to keep it tender.
How to Make Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe
Step 1: Prepare the Parsley Marinade
Start by warming up your cast iron or heavy-bottomed pan over medium-high heat-this ensures a perfect sear. While it heats, combine the chopped parsley with 2 to 4 tablespoons of olive oil, a pinch of salt, and freshly cracked black pepper in a mortar and pestle. I love using this because it gently bruises the parsley, releasing the essential oils without turning it into mush. If you don t have one, simply chop the parsley finely and whisk everything together in a bowl with the olive oil. Once mixed, add the remaining olive oil and let it rest to meld those bright flavors.
Step 2: Season and Sear the Steak
Pat your steak dry with paper towels-this is key because moisture will steam the meat instead of giving you that golden crust. Generously season both sides with kosher salt and fresh black pepper. Add a tablespoon of olive oil to your hot pan, then lay the steak in-it should sizzle immediately. Cook for about 2-5 minutes per side depending on thickness and your preferred doneness. A good indicator is to aim for about 130-140°F internally for medium-rare. Remember, the steak will continue to cook slightly after you remove it from the pan.
Step 3: Rest, Marinate, and Finish
Once cooked, remove the steak and pour half of your parsley marinade over the hot meat. Tent the steak loosely with foil and let it rest for 5 to 7 minutes-this part is crucial to keep it juicy and tender. After resting, slice the steak (depending on your cut, slice thick or thin) and pour over the remaining marinade. Finally, drizzle a generous amount of aged balsamic vinegar over the slices, ensuring each gets a lovely ribbon of sweetness and acidity. Finish with a sprinkle of flaky Maldon sea salt for texture and that flavor punch that makes all the difference.
Pro Tips for Making Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe
- Use a Hot Pan: A scorching pan is the secret to a beautifully seared crust; waiting until the oil shimmers is a good sign.
- Don’t Skip Resting the Steak: I learned this the hard way-cutting too early leaves precious juices on the cutting board.
- Mortar and Pestle Magic: Mashing the parsley helps release vibrant flavors without turning the marinade into a puree.
- Choose Flaky Sea Salt for Finishing: Maldon sea salt adds a crunchy contrast and enhances the balsamic s sweetness perfectly.
How to Serve Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe
Garnishes
I usually keep garnishes simple-some fresh parsley leaves scattered on top add a fresh pop of green that complements the flavors. Occasionally, I sprinkle a few thin slices of garlic or even some microgreens for a touch of elegance. Don t underestimate the power of a final crack of fresh black pepper right before serving.
Side Dishes
My go-to sides are always a crisp arugula salad tossed with cherry tomatoes, lemon juice, and olive oil to cut through the steak s richness. Roasted potatoes or creamy polenta are also incredible companions that soak up all the delicious balsamic juices. If you want something green and vibrant, sautéed garlic spinach or grilled asparagus works beautifully too.
Creative Ways to Present
For special occasions, I like to serve the sliced Tuscan steak fanned out over a large platter layered with fresh arugula and a few roasted cherry tomatoes. Drizzle the balsamic and parsley marinade artfully over both steak and greens for a rustic, inviting presentation. Adding edible flowers or a lemon zest sprinkle really makes the plate pop visually and impresses guests every time.
Make Ahead and Storage
Storing Leftovers
I always store leftover steak in an airtight container in the fridge, separated from the marinade to keep the meat texture intact. The parsley marinade can be saved separately and poured fresh over warm leftovers before serving for best flavor. Leftovers tend to taste even better the next day after the flavors have married.
Freezing
Freezing works fine if you don’t mind a small texture change-wrap the steak tightly in plastic wrap and place in a freezer bag. Freeze the parsley marinade separately if you can, though you can also freeze it combined. When ready to use, thaw overnight in the fridge for best results.
Reheating
To reheat, I prefer warming the steak gently in a skillet over low heat, adding a splash of olive oil so it doesn t dry out. Resist the microwave if you want to keep the texture nice. Once warm, drizzle with fresh parsley marinade and balsamic vinegar to revive the flavors.
FAQs
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Can I use other types of steak for this Tuscan recipe?
Absolutely! This Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe works wonderfully with NY Strip, ribeye, flank, hanger, and skirt steaks. Just adjust your slicing-thin against the grain for tougher cuts like flank for tenderness, thicker for tender cuts like ribeye.
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What if I don t have a mortar and pestle for the parsley marinade?
No worries! Finely chop the parsley and whisk it together with olive oil, salt, and pepper in a small bowl. While you might lose a bit of that crushed herb intensity, it still adds great flavor.
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How do I know when my steak is cooked to medium-rare?
Use a meat thermometer to check the internal temperature, aiming for 130-140°F (54-60°C) for medium-rare. Alternatively, get familiar with the finger test for doneness or trust the cooking times suggested based on thickness.
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Why is resting the steak important?
Resting lets the juices redistribute throughout the steak instead of spilling out when you slice, resulting in a juicier and more flavorful bite. I recommend at least 5-7 minutes tented under foil.
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Can I prepare the marinade ahead of time?
Yes, you can prepare the parsley marinade a few hours ahead and keep it refrigerated. Just bring it to room temperature before using so the olive oil isn t too thick.
Final Thoughts
This Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe has truly become one of my favorite go-to dishes for a quick yet special meal. I love how it combines rustic Tuscan flavors with simple techniques that anyone can master at home. Give it a try and savor those bright parsley notes paired with the lush balsamic-you might just find it becomes your new steak night favorite!
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Tuscan Steak with Parsley Marinade and Balsamic Drizzle Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan
Description
This Tuscan Steak recipe features a beautifully seared NY Strip Steak enhanced with a fresh parsley and olive oil marinade, finished with aged balsamic vinegar and a delicate sprinkle of Maldon sea salt. The method focuses on pan-searing in a cast iron or heavy-bottomed stainless pan to achieve rare to medium-rare perfection, bringing out the rich, savory flavors of the premium cut complemented by bright, herbaceous notes.
Ingredients
Steak
- 1 lb NY Strip Steak
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1 tablespoon olive oil (for cooking steak)
- 1/2 tsp Maldon sea salt (to finish)
Parsley Marinade
- 1/2 cup parsley, chopped and loosely packed
- 1/4 cup olive oil plus 2-4 tablespoons extra for the parsley marinade
- Pinch of salt
- Pinch of fresh ground black pepper
Finishing
- 1 tbsp aged balsamic vinegar to drizzle over the steak
Instructions
- Heat the Pan: Place a cast iron pan or a heavy-bottomed stainless steel pan over medium-high heat and allow it to get hot for optimal searing.
- Prepare the Parsley Marinade: Combine chopped parsley, 2-4 tablespoons of olive oil, a pinch of salt, and fresh ground black pepper in a mortar and pestle. Mash gently until parsley breaks down but not pulverized. If no mortar and pestle, finely chop parsley and whisk all ingredients in a bowl to combine.
- Season the Steak: Pat the NY Strip Steak dry with paper towels to remove excess moisture. Generously season both sides with kosher salt and fresh black pepper.
- Sear the Steak: Add one tablespoon of olive oil to the hot pan. Place the steak in the pan and cook for 2-5 minutes per side for rare to medium-rare, adjusting time for thickness. Aim for a medium-rare internal temperature between 130-140°F.
- Rest the Steak: Remove the steak from the pan and pour half of the parsley marinade over the hot meat. Tent loosely with foil and let it rest for 5-7 minutes to redistribute juices.
- Slice and Finish: Slice the steak (thicker slices for NY Strip) and pour the remaining parsley marinade over the slices. Drizzle aged balsamic vinegar evenly over the steak, allowing a thin ribbon of vinegar to coat each piece. Finish with a light sprinkle of Maldon sea salt before serving.
Notes
- Slicing: For flank, hanger, or skirt steak, slice thinly against the grain to maximize tenderness. NY Strip and similar cuts can be sliced thicker.
- Sea Salt Finale: Maldon sea salt adds a flaky texture and bright finish that melts delicately on the steak, enhancing its flavor.
- Resting Time: Resting steak for 5-7 minutes post-cooking allows juices to redistribute, preserving moisture and tenderness.
- Balsamic Brilliance: Drizzling aged balsamic vinegar brings a sweet and tangy depth that balances the savory steak and fresh parsley marinade.
- Serving Suggestion: Serve on a bed of arugula with cherry tomatoes, fresh herbs, extra-virgin olive oil, and a squeeze of lemon for a fresh Tuscan-style accompaniment.
Nutrition
- Serving Size: 1/2 steak (approximately 8 ounces)
- Calories: 520
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
