Tuscan Flank Steak

Ingredients

• 0.5 cups chopped fresh rosemary
• 6 cloves garlic
• 0.33 cups olive oil
• 0.25 cups lemon juice
• 1 teaspoon coarsely ground black pepper
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons salt
• 1 , 1 1/2-pound
• 0.33 cups extra virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon minced fresh rosemary
• 0.13 teaspoons red pepper flakes
• 1 pinch salt
• 1 sprig fresh rosemary

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. 5

   Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.

6. 6

   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.

7. 7

   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.