Grilled Flank Steak with Rosemary


½ cup soy sauce
½ cup olive oil
4½ Tbs honey
6 cloves garlic, minced
3 Tbs freshly chopped rosemary
1½ Tbs freshly ground black pepper
1½ tsp salt
2¼ lbs flank steak

1. Mix soy sauce, olive oil, honey, garlic, rosemary, pepper and salt in a large ziploc baggie. Add steak and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally; drain.

2. Preheat grill to medium-high heat. Grill steak 4 to 6 minutes per side for medium-rare, or to the desired degree of doneness. Remove the steak to a hard surface and let stand for 5 minutes.

3. Cut steak across the grain into thin strips.

Servings: 6

Recipe Source: Adapted from California Sol Food: Casual Cooking from the Junior League of San Diego

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“A nice marinade for meat. Just a slight sweet flavor makes for a tasty grilled entree.”
-San Diego, CA

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