In a mixing bowl, whisk together the olive oil, lemon zest, minced garlic, chopped fresh rosemary, dried oregano, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.

Place the steaks in a resealable bag or shallow dish, pour the marinade over them, seal the bag, and refrigerate for a minimum of 12 hours.

Preheat your grill to medium-high heat, clean the grates thoroughly, and aim for a temperature of 450-500°F.

Remove the steaks from the marinade, pat them dry with paper towels, and let them sit at room temperature for about 30 minutes before grilling.

Place the steaks on the preheated grill, grilling each side for 3-5 minutes, depending on preferred doneness.

Once cooked, let the steaks rest for 5-10 minutes, then slice against the grain and serve with smoky salt, fresh pesto, or salsa verde.