Tuscan Flank Steak
A flavorful marinade made of lemon zest, olive oil, rosemary, and garlic is applied to flavorful flank steak for several hours before it is grilled to perfection.

Combine 1/2 cup freshly chopped rosemary and garlic Olive oil, 1/3 cup Lemon juice and pepper, 1/4 cup In a blender or food processor, combine 1/2 teaspoon salt and 1/2 teaspoon red pepper flakes.

Blend the marinade until it is smooth and reserve.

Twenty to thirty times with a fork, prick the steak.

Put inside a small baking dish.

Then turn the steak over to coat the other side with the marinade.

For 4 to 8 hours, cover and chill the food.

Add one third cup of olive oil.

3 tablespoons lemon juice 1 teaspoon rosemary minced Salt and 1/8 teaspoon red pepper flakes in a jar.

Shake the dressing to combine after covering it.

Before using, shake once more.

Set an outdoor grill to medium-high heat and give the grates a light oiling.