Grilled Tuscan-style flank steak with lemon dressing

Zest the lemons before juicing them.

Blend rosemary leaves, garlic, black pepper, red pepper flakes, lemon juice, olive oil and a big pinch of salt until completely smooth.

Stab the flank steak with a fork 28 to 32 times, coat both sides with the marinade, wrap in plastic and refrigerate 4 to 8 hours.

In a mason jar combine the lemon zest, finely minced rosemary, pepper flakes, lemon juice, olive oil and salt; shake vigorously one minute to emulsify, and again before serving.

Scrape off excess marinade with tongs and re-season with salt and pepper.

Grill over a very well preheated charcoal fire about 6 minutes per side, waiting at least 3 or 4 minutes before a half turn for grill marks.

While it cooks, brush a couple tablespoons of the dressing over the top with rosemary sprigs.

Pull at about 120F in the thickest part and rest at least 6 to 7 minutes.

Cut in half along the grain, then slice across the grain; drizzle with the dressing and add black pepper.