Grilled Flank Steak with Lemon & Rosemary Marinade

• 3 lbs flank steak
• 1/4 cup olive oil
• 2 lemons, zested and juiced
• 2 Tbsp fresh rosemary, chopped
• 2 cloves garlic, minced (1 tsp)
• 1 tsp fresh ground black pepper
• 1/2 tsp coarse salt

Combine the marinade ingredients. Put the steak in a large plastic bag with the marinade, and seal. Turn several times to coat the steak. Refrigerate for 30 minutes to 4 hours.

Preheat one side of grill to high. Spray grates lightly with canola oil. Remove the steak from the marinade, and place directly on the high-heat side of the grill. Leave it alone until it develops a rich brown crust-3 to 5 minutes. Turn the steak, and repeat.

Remove steak when it reaches 145 F for medium-rare.

Cover loosely with foil, and let rest for 5 minutes. Carve into long slices at an angle, against the grain.

Makes 4 servings.