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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Hi,
We don’t have an outdoor grill, but I’m using a Forman Grill to make this. It cooks from both sides. How would you adjust the cooking time?
Many thanks!
Hi Sara, I’ve never cooked with something like that so it’s hard to say for sure. If it cooks from both sides, I would guess it might take about half the time to cook, but I’d check it before removing it to make sure it’s cooked to your liking.
Absolutely gorgeous!
This is absolutely delicious and so easy. It’s almost too easy for how good it tastes. The meat is tender, packed full of flavor, it requires just a little prep ahead of time, and a few ingredients. Awesome meal for busy people!
Really enjoyed grilling a flank steak in this marinade in the summer and autumn. Grinding up the herbs and letting the steak sit in the marinade overnight really adds flavour, and when you go to the grill, it is quick and easy! My husband enjoyed it the night it was cooked, and the leftovers made a fantastic steak sandwich. This recipe has gone into our “repeater” folder.
Our family loves flank steak and this is our go-to recipe! Easy and flavorful – it pairs beautifully with many different sides. Marinated meat on the grill is always a treat but this one is perfect.
This is my go to recipe for flank steak. I pair it with Rosemary focaccia bread and steamed veggies. It’s so flavorful and delicious. I marinate the meat the evening before and it makes for a quick weekday dinner! I love your recipes!
Also, if I grilled a 5lb steak instead of 2-2.5lb, how would that change the cook time?
Hi Adrienne, It will definitely take a few minutes longer per side.
Hi Jenn,
I love this steak with your panzanella salad! Can you please recommend a couple other sides that would go well, especially ones I could make ahead. Thinking of serving this for guests next weekend.
Thanks!
Hi Adrienne, These potatoes would be good, as well as this make-ahead corn salad.
I made it last night. Thank you!!! it was perfect 🙂
Can this recipe be used with chicken?
Hi Dusk, I’d recommend this recipe instead.