For the tuscan steak, the lemon is added at the end as a finishing touch. For a marinade, I'd use mostly zest and not so much juice if any. If I had any, I'd use lemon olive oil too. And this is a time I'd consider lemon pepper as well. Different ways to provide the lemon flavor. I've not made lemon olive oil in a while and I really should. I do make a LGR salt too. That's quite good just used to season a whole chicken and roasting it.
10/23/14 at 3:10pm