Tuscan-Style Flank Steak

🥘 Ingredients

• extra virgin olive oil
  1/3 c
• flank steak (trimmed)
  1.5-2 lbs
• garlic (peeled)
  6 cloves
• ground black pepper
  1 tsp
• kosher salt
• lemon juice
  7 tbsp
• lemon zest
  2 tsp
• olive oil
  1/3 c
• red pepper flakes
  5/8 tsp
• rosemary leaves
  1/2 c
• rosemary leaves (minced)
  1 tsp
• salt
  1/2 tsp, 1 pinch

🍳 Cookware

• blender

1. 1

   Put garlic (peeled) , rosemary leaves , lemon juice , olive oil , ground black pepper , red pepper flakes , and salt in a blender .

   garlic (peeled): 6 cloves, rosemary leaves: 1/2 c, lemon juice: 4 tbsp, olive oil: 1/3 c, ground black pepper: 1 tsp, red pepper flakes: 1/2 tsp, salt: 1/2 tsp
2. 2

   Blend until smooth.
3. 3

   Poke holes in flank steak (trimmed) with a fork.

   flank steak (trimmed): 1.5-2 lbs
4. 4

   Put the steak in a shallow bowl and cover with the marinade.
5. 5

   Toss to coat.
6. 6

   Put steak in fridge for ⏱️ 4-8 hours .
7. 7

   Mix lemon juice , extra virgin olive oil , lemon zest , rosemary leaves (minced) , red pepper flakes , and salt in a bowl with a whisk.

   lemon juice: 3 tbsp, extra virgin olive oil: 1/3 c, lemon zest: 2 tsp, rosemary leaves (minced): 1 tsp, red pepper flakes: 1/8 tsp, salt: 1 pinch
8. 8

   When ready to grill, light chimney of charcoal until grey and ashy all over.
9. 9

   Place coals on one side of the grill.
10. 10

    Remove steak from marinade.
11. 11

    Remove excess marinade.
12. 12

    Reseason with kosher salt .

    kosher salt
13. 13

    Grill on the hot side of the grill, flipping and rotating the meat until well browned on both sides.
14. 14

    Move steak to the cool side of the grill.
15. 15

    Cook until the thickest part of the steak registers 120-125 degrees.
16. 16

    Remove steak to a cutting board.
17. 17

    Loosely tent with foil.
18. 18

    Let rest ⏱️ 5 minutes .
19. 19

    Cut the steak in half length-wide with the grain.
20. 20

    Cut each half into strips across the grain.
21. 21

    Serve with the dressing.