Grilled Flank Steak with Garlic & Rosemary
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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.
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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.
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I want to use this recipe to make Chinese stir-fry. Will it be ok?
Hi Jim, I’d use my beef with broccoli recipe as a better guide. Hope that helps!
Hi Jim, I guess that would work here, but if you’re looking for a stir-fry with steak, I would suggest this recipe instead. (You can use flank steak for it, but it will be more tender if you use a flat iron cut.) Hope that helps!
? how much flank steak are you using –
5 lbs total OR
2-2 1/2 lb total
Tannis
2 to 2.5 lbs. Sorry for the confusion!
Where is the lemon indgredient in this recipe? I am fixing it for the first time and just realized there wasn’t lemon in the marinade!
Hi Di, That was an error in my newsletter with the name of the recipe – there’s no lemon. Sorry about that!
Could you add a little lemon? I’ve heard that that could make the marinade “soften” the meat too much, but it sounds like it would be good! maybe just zest?
Hi Lisa, I’d go with zest; please LMK how it turns out!
Thank you! And I will.
Hi Jenn,
I’m a beginner when it comes to steak. Can you explain more clearly about cutting against the grain?
Thanks!
Hi JoAnna, I’ve included a link with some guidance (and it has pictures that are really helpful). Enjoy the steak!
My family loves this recipe! It always turns out perfect. We are having extra guests this time, so I doubled the amount of steak. If doubling the recipe, should I double the marinade? Mainly wondering about the salt amount.
Hi Meghan, So glad you like the recipe! I would double the marinade (including the salt) but marinate each flank steak separately (each with half of the marinade).
I love this recipe. I am not super confident when it comes to grilling steak. It either turns out too dry or burnt. This recipe however was so easy and grilled up perfectly. In fact it looked A LOT like the picture!!!! (my goal) Anyway, the whole family loved it and I have made it again.
what vegetable other than the asparagus
would work well with this?
It would also be delicious paired these French Green Beans or Garlicky Broccoli. Hope that helps!
Hi Jenn,
I’m interested in making this recipe this weekend to use in fajitas and am just curious about Cook times. We are a family who prefers their steak medium well (barely any to no pink).. I know shameful to most steak lovers. Bc flank steak gets tough, would you recommend I use a different type of steak to cook it to that level or do you think it will be okay? Thank you in advance for your expertise!
Hi Kia, a flat iron steak would work well. Or if you wanted to stick to flank steak, you could cut it into quarter-inch thick slices on the diagonal (against the grain) and put the slices onto skewers. You’d need to cook it for about three minutes per side for medium to medium-well. Hope that helps!
Jenn,
The flank steak recipe calls for a hot grille and being a beginner at bbqing what temp is a hot grill? We have a propane gas barbecue with a temperature gauge.
Love you recipes!
Thank you!!
Hi Cheryl, Every grill behaves a little differently but on my grill, hot is 500-600°F. Enjoy!
I marinated overnight and the olive oil is “lumpy”? It smells delicious, though, looking forward to grilling tonight.
That’s okay, Deborah – it congeals a bit when cold. Hope you enjoy it!
Instead of grilling we cooked it in the oven. Wow, tender and so delicious. Drizzled a little balsamic vinegar on it just before serving. Amazing!