Grilled Rosemary Flank Steak

Ingredients

• 1/2 cup chopped fresh rosemary
• 6 garlic cloves
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 tsp coarsely ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 1/2-lbs. trimmed flank steak
• 1/3 cup extra virgin olive oil
• 3 tbsp lemon juice
• 2 tsp lemon zest
• 1 tsp minced fresh rosemary
• 1/8 tsp red pepper flakes
• 1 tsp salt
• 1 sprig of fresh rosemary

Instructions

1. 1Combine 1/2 cup of chopped fresh rosemary, 6 garlic cloves, 1/3 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of black pepper, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of salt in a food processor. Pulse the mixture until the ingredients are finely minced.
2. 2Pierce the flank steak all over with a fork to help it absorb the flavors. Transfer the meat to a large zip-top bag and pour the prepared marinade over the top.
3. 3Seal the bag and place the steak in the refrigerator to marinate for 6 hours.
4. 4Whisk 1/3 cup of extra virgin olive oil, 3 tablespoons of lemon juice, 2 teaspoons of lemon zest, 1 teaspoon of minced fresh rosemary, 1/8 teaspoon of red pepper flakes, and 1 teaspoon of salt in a small bowl. Place the dressing in the refrigerator until needed.
5. 5Preheat your grill for direct cooking and lightly grease the grates.
6. 6Remove the steak from the marinade, letting any excess drip off to prevent flare-ups, and season it with a little extra salt and pepper. Cook the steak on the hot grill for 9 minutes per side, brushing the meat with 2 tablespoons of the prepared dressing as it cooks.
7. 7Transfer the grilled steak to a cutting board and cover it loosely with aluminum foil. Let the meat rest for 6 minutes before slicing so the juices can redistribute. Slice against the grain and serve with the remaining dressing alongside.

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