Grilled Flank Steak with Rosemary Marinade

Flank steak is an easy one to buy and marinate. If given enough time, flank steak absorbs marinade nicely. I like to poke it with a meat tenderizer (I have the OXO brand meat tenderizer, and it works great), and that gives the meat a chance to soak up the marinade in all the right places.

🛒Ingredients needed:

olive oil
soy sauce
honey
garlic
salt and pepper
fresh rosemary
flank steak

✏️How to make the Rosemary Marinade for Flank Steak:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

In a large zip baggie, combine the soy sauce, olive oil, honey, garlic, rosemary, pepper and salt. Add the steak to the bag and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally. Drain the marinade from the bag when ready to grill. Let the steak sit at room temperature for 15 minutes before grilling.

✏️How to grill the Flank Steak:

Preheat the grill to medium-high heat. Grill the steak 4 to 6 minutes per side for medium-rare, or to the desired degree of doneness. Remove the steak to a cutting board and let stand for 5 minutes.
Cut the steak across the grain into thin strips.

➡️Recipe Tips:

Give the steak a chance to marinate for at least a couple of hours in the refrigerator, and it’s even better if you can give it several hours!
Don’t try to marinate a frozen steak. Make sure your steak is fully defrosted before marinating.
Make sure your grill is hot. With a cut like flank steak, it’s best to sear it on the hottest part of the grill for a couple minutes on both sides… then move it off indirect heat and continue to grill until cooked to your desired temperature. A medium-rare steak will take about 12 minutes total to cook on the grill. An instant read meat thermometer should read 130 degrees when inserted into the thickest part of the steak.
Be sure to let your steak rest for 5 minutes after taking it the grill before cutting into it. Cut the steak too soon, and the juices in the steak will spill onto your cutting board instead of staying inside the steak.

✔️What to serve with Grilled Flank Steak with Rosemary Marinade:

While you have the grill fired up, you may as well use it to make this delicious Grilled Watermelon Salad.
You could also grill some Garlic Bread.
If you’re more in the mood for veggies, throw some sliced zucchini, bell peppers, and mushrooms into a grill basket and enjoy!

★How to Store:

You’ll be lucky to have any leftovers, but if you do, store them in the refrigerator. Enjoy the slices for lunch in a sandwich the next day.

❤️Why I love this recipe:

I rarely am the one to do the actual grilling at my house, so I love that this recipe is a “team” effort.
That rosemary flavor pairs so beautifully with grilled meats!
This recipe is so easy to make. It’s great for company and can easily be adapted for more if you’re having a crows over.

Here are a few more recipes using rosemary that you might like to try:

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5 from 2 votes

Grilled Flank Steak with Rosemary Marinade

Simple marinade for a great, grilled steak!

Recipe Details

Prep Time: 15

Cook Time: 12

Marinating Time:: 2

Total Time: 2 27

Course: Main Course

Cuisine: American

Keyword: flank steak, grilled steak, rosemary

Servings: servings

Calories: 414kcal

Author: RecipeGirl.com (shared from the California Sol Food cookbook)

Ingredients

½ cup reduced-sodium soy sauce
½ cup extra-virgin olive oil
4½ tablespoons honey
6 medium garlic cloves, minced
3 tablespoons chopped fresh rosemary
1 tablespoon freshly ground black pepper
1½ teaspoons Kosher salt
2½ pounds flank steak

Instructions

In a large zip baggie, combine the soy sauce, olive oil, honey, garlic, rosemary, pepper and salt. Add the steak to the bag and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally. Drain the marinade from the bag when ready to grill. Let the steak sit at room temperature for 15 minutes before grilling.
Preheat the grill to medium-high heat. Grill the steak 4 to 6 minutes per side for medium-rare, or to the desired degree of doneness. Remove the steak to a cutting board and let stand for 5 minutes.
Cut the steak across the grain into thin strips.

Notes

*If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that is known to be GF.

Nutrition

Serving: 1serving, Calories: 414kcal, Carbohydrates: 12g, Protein: 42g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 113mg, Sodium: 1151mg, Potassium: 705mg, Fiber: 1g, Sugar: 9g, Vitamin A: 31IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 4mg