Grilled Tuscan Flank Steak

Combine 1/2 cup of chopped fresh rosemary, minced garlic, 1/3 cup of olive oil, 1/4 cup of freshly squeezed lemon juice, a few grinds of black pepper, 1/2 teaspoon of red pepper flakes, and a pinch of salt in a blender or food processor. Blend until the mixture is smooth and set it aside for later use.

Next, take a fork and gently pierce the steak multiple times to help it absorb the flavors. Place the steak in a shallow dish and pour the marinade over it, making sure both sides are coated. Cover the dish with plastic wrap and refrigerate for 4 to 8 hours, allowing the steak to infuse in the flavors.

In a separate container, combine 1/3 cup of olive oil, 3 tablespoons of freshly squeezed lemon juice, some grated lemon zest, 1 teaspoon of minced rosemary, a pinch of red pepper flakes, and a small amount of salt. Cover the container and shake it well to combine. Give it another good shake before using.

Preheat your grill to medium-high heat and lightly oil the grates. This will help prevent sticking and ensure a smooth cooking process.

Remove the steak from its marinade, scraping off any remaining chunks of marinade. Discard the used marinade and season the steak with a pinch of salt and some grinds of black pepper.

Place the steak on the preheated grill and cook for 6 to 8 minutes per side, or until it's browned on the outside and red on the inside. To add some extra flavor, drizzle 2 tablespoons of the olive oil-lemon juice dressing over the steak while it cooks. Use a rosemary sprig to baste the steak periodically, ensuring even distribution of flavors.

To check for doneness, insert an instant-read thermometer into the center of the steak. The internal temperature should read 125 degrees F (52 degrees C) for a rare steak.

Once the steak is cooked, remove it from the grill and let it rest for 6 minutes. Slice it in half lengthwise, then into thin slices at an angle against the grain. Drizzle with additional dressing and serve immediately