Grilled Flank Steak with Garlic & Rosemary
This post may contain affiliate links. Read my full disclosure policy.
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
This grilled flank steak with garlic and rosemary, adapted from Cook’s Illustrated, is one of my favorite warm-weather steak recipes. The marinade can be prepared in the morning, giving the meat plenty of time to soak up all the delicious flavors throughout the day. By dinnertime, all you need to do is fire up the grill. For perfect grill marks, make sure your grill is very hot and cook the steak to no more than medium-rare. Since flank steak is a lean cut, it can become tough if overcooked.
You May Also Like
Grilled Flank Steak with Garlic & Rosemary
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
Ingredients
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chopped rosemary
- 4 cloves garlic, roughly chopped
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 - 2½ lb flank steak
Instructions
- Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
- Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
- Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.
Pair with
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn, could I cook this using a grill pan? If so, would I still need to cover it at the same cook time? Thanks so much!
Hi Mia, yes, you can definitely cook this in a grill pan. The cooking time would be about the same and it wouldn’t need to be covered. Enjoy!
I love this recipe! It’s so simple and the results are so flavorful. Flank steak can be tough sometimes, but it turns out great when I use this marinade. I even use this marinade on all types of steaks and it’s delicious.
Hi Jenn! My entire family enjoyed this delicious flank steak for dinner tonight (and two members claim a strong dislike for rosemary). Ingredients and cooking method are perfect. I marinated the flank steak for eight hours.
Thank you for your wonderful recipes. I am never disappointed!
Excellent! I was a little worried about the 2 tsp salt in the marinade as my husband’s palate is sensitive to it, but the amount was perfect. The grill time was also spot on for medium rare steaks. This will be my go-to grilled steak from now on and I’ll look forward to serving it to company. I also prepared the asparagus and peas, and parmesan smashed potato recipes to go with it…a delicious meal! Thanks Jen!
I don’t have any fresh rosemary. Can I use dried rosemary or should I run to the grocery and get fresh? If so, how much?
Thanks and I love, love, love your recipes!
Nan
Hi Nan, I think it’s best with fresh rosemary, but you can used dried in a pinch. I would use about 2 tsp. dried.
What are two good sides to serve with this recipe?
This would be nice with the Cauliflower Puree and with this sauteed asparagus and pea dish. The flank steak is really flexible though, so feel free to browse the other side dishes on the site to see if something strikes you more.
Appreciate all your recipes. Can this one be made in an indoor grill (Foreman) or pot on stove?
Yes Sim, I think you could do this on your Foreman grill or under your broiler in the oven. Hope you enjoy!
Could I use this recipe with flat iron steak? If so, how long would you marinate it?
Hi Jacquie, Yes, I think that would work and I would marinate it for the same amount of time that the recipe calls for (at least 1 hour and up to overnight). Hope you enjoy!
Hello again, Jenn.
I love Ranch dressing, could OD on it. When I make it, it is watery. I have used extra mayo, even sour cream and cream cheese. I guess it is the buttermilk that separates out. Why is it that restaurants do not have that issue, and that theirs is so thick? What can I do to thicken mine???
Thanks in advance
Hi Dave, Have you tried my recipe? It is pourable when you first make it, but thickens to a dip consistency when chilled. Here’s a link: https://www.onceuponachef.com/2014/08/homemade-buttermilk-ranch-dressing.html
Had this last night with your mashed potatoes. Very very good. Next time I will allow steak to marinate overnight for a more intense flavor