Grilled Flank Steak with Garlic & Rosemary

I love a good flank steak, which is why I’ll drive clear accross town - with both kids grudgingly in tow – to pick one up at Balducci’s. Though it might seem obvious, I’ve learned through trial and error that it’s very important to be selective about where you purchase this cut of meat. Let’s just say there’s a huge difference between one you’d buy at your local grocery store, and one you’d get at a reputable butcher.

Here, I start with a good quality cut and marinate it in a simple mixture of garlic, rosemary, salt, pepper and olive oil. The result is a juicy, flavorful, and wonderfully charred steak that couldn’t be easier to prepare. You can make the marinade in the morning, let the meat soak up its flavor all day, then come dinnertime all you have to do is fire up the grill. Make sure that your grill is very hot and cook the meat no further than medium-rare; flank steak is a very lean cut, so it can be a bit tough if over-cooked.

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Grilled Flank Steak with Garlic & Rosemary
adapted from Cooks Illustrated
Printable Recipe

Serves 4

Ingredients

1/2 cup extra virgin olive oil
2 tablespoons fresh rosemary, roughly chopped
4 garlic cloves, roughly chopped
2 teaspoons kosher salt (if substituting table salt, use 1 ¼ teaspoons)
1/4 teaspoon freshly ground black pepper
2 – 2 ½ lb flank steak*

Directions

1. Make marinade by combining olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a minute or two, until garlic and rosemary are pulverized.

2. Place flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour marinade over top and turn steak a few times to make sure both sides are well coated. Cover with saran wrap and refrigerate for at least 1 hour or overnight.

3. 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.

*If using a smaller flank steak, be sure to decrease salt accordingly.