Grilled Tuscan Flank Steak

In a blender or food processor, combine 1/2 cup of freshly chopped 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. Process until smooth and set aside the marinade for later use.

Use a fork to prick the steak 20 to 30 times. Place it in a shallow dish and pour the marinade over it. Flip the steak to ensure both sides are coated. Cover and refrigerate for 4 to 8 hours to marinate.

In a jar, mix together 1/3 cup of olive oil, 3 tablespoons of lemon juice, lemon zest, 1 teaspoon of finely chopped rosemary, 1/8 teaspoon of red pepper flakes, and a pinch of salt. Seal the jar and shake until everything is well combined. Shake again before use.

Preheat your outdoor grill to medium-high heat and lightly grease the grill grates.

Take the steak out of the marinade, removing any excess chunks. Discard the leftover marinade and season the steak with salt and freshly ground black pepper.

Place the steak on the grill and cook, turning every 6 to 8 minutes, until the outside is nicely browned and the inside remains rare. You can use 2 tablespoons of the olive oil-lemon dressing in a small bowl to baste the steak with a rosemary sprig while it cooks. For a rare steak, the internal temperature should reach 125°F (52°C) when checked with an instant-read thermometer.