Tuscan Flank Steak

Recipe View **Prepare the Marinade (5 minutes):** In a blender or food processor, combine the chopped fresh rosemary, minced garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Blend until smooth. Set aside.

Recipe View **Marinate the Steak (4-8 hours):** Pierce the flank steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour the marinade over the steak, ensuring both sides are well coated. Cover and refrigerate for at least 4 hours, or up to 8 hours for maximum flavor infusion.

Recipe View **Prepare the Dressing (5 minutes):** In a jar with a lid, combine the 1/3 cup extra virgin olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt. Cover and shake vigorously until well combined. Shake again before using.

Recipe View **Preheat the Grill (10 minutes):** Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate to prevent sticking.

Recipe View **Grill the Steak (12-16 minutes):** Remove the steak from the marinade, scraping off any large chunks. Discard the used marinade. Season the steak generously with salt and black pepper. Place the steak on the preheated grill and cook for 6 to 8 minutes per side, or until browned on the outside and the internal temperature reaches 125°F (52°C) for rare, using an instant-read thermometer. While grilling, place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl and use the rosemary sprig to baste the steak.

Recipe View **Rest and Slice (10 minutes):** Remove the steak from the grill and transfer it to a platter. Allow it to rest for at least 6 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Cut the steak in half lengthwise, then slice it thinly (about 1/4-inch thick) at an angle against the grain.

Recipe View **Serve:** Arrange the sliced steak on a serving platter and drizzle generously with the remaining dressing. Garnish with fresh rosemary sprigs, if desired. Serve immediately.