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.

Modestly adapted from Cooks Illustrated, this grilled flank steak with garlic and rosemary is one of my favorite summer steak recipes. You can make the marinade in the morning, let the meat soak up its flavor all day, then come dinnertime all that’s left to do is fire up the grill. Be sure that your grill is very hot so you get nice grill marks, 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

Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.

Servings: 4
Total Time: 30 Minutes


  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh chopped rosemary
  • 4 cloves garlic, roughly chopped
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 - 2-1/2 lb flank steak


  1. 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.
  2. 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.
  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.

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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Reviews & Comments

  • I made it last night. Thank you!!! it was perfect 🙂

    • — Virginia Stamatakis on July 26, 2020
    • Reply
  • Can this recipe be used with chicken?

    • — Dusk Hatake on July 25, 2020
    • Reply
  • My boys love steak and I have a flank steak marinade I have been making for years. They both said this recipe tops it and is now their #1 favorite. We all loved it. Only had time to marinate it for two hours, but it was still so delicious and full of flavor. Can’t wait to marinate it for longer next time to see what happens. Mouth watering good! (Perfect grilling instructions too!) Thank you!

    • — Wendy on July 9, 2020
    • Reply
  • Super delicious and even better the next day; grilling instructions were perfect!

    • — Sandy on July 2, 2020
    • Reply
  • So simple, so delicious. We marinated 4 hours and could really taste it. Great flavor but not overpowering. Definitely making again. Thanks!

    • — Janette on June 26, 2020
    • Reply
  • This recipe is the most flavorful, tender and the best recipe ever! Easy to do and the bonus is well worth it. There is not one recipe I have tried from Jen that wasn’t the best. Thank you!

    • — Jan hahn on June 19, 2020
    • Reply
  • Super easy marinade to prepare before heading to work. I used dried rosemary and still tasted delicious. Everyone raved!

    • — Michelle on June 18, 2019
    • Reply
  • This is a fantastic recipe! I just grilled one the other day, but I used a Flat Iron…my husband and I love those!

    • — LAURA COX on June 6, 2019
    • Reply
  • Live in an apartment, no grill…which is better, broiler or grill pan

    • — Carol Winkelman on June 6, 2019
    • Reply
    • Hi Carol, You really could go either way here, but I’d probably opt for the broiler. Hope you enjoy!

      • — Jenn on June 6, 2019
      • Reply
    • thanks for asking that question! Grilless city girl here.

      • — Lisa DePaulo on June 6, 2019
      • Reply
  • This was so flavorful! My son said this is a keeper for sure. One question, I don’t usually manage the grill with steak but I was for this recipe and after the resting period, it was still not cooked enough. It went back on for a couple of minutes on each side and was perfect. I would love to know what I need to do for next time.

    • — Paula on May 27, 2019
    • Reply
    • Hi Paula, it really depends on the thickness of the steak and how well done you like it, but it sounds like you just need to cook it for a few minutes longer. Hope that helps! 🙂

      • — Jenn on May 30, 2019
      • Reply
  • This recipe is a staple in our house WEEKLY! My kids never tire of it. It is sooooo easy to make and we can’t say enough good things about it. In fact, I love all Once Upon a Chef Recipes. Check out the Turkey Meatballs with spinach – another weekly staple in my house!

    • — Lisa Goldstein on December 20, 2018
    • Reply
  • Hi Jenn,

    What’s the maximum time I could marinate this for? I’d like to prep is one night and cook it the next as I don’t usually have time to prep things with the school scramble. Thanks

    • — Elizabeth on December 10, 2018
    • Reply
    • Hi Elizabeth, It’s perfectly fine to marinate this for 24 hours. Hope you enjoy!

      • — Jenn on December 11, 2018
      • Reply
  • I want to use this recipe to make Chinese stir-fry. Will it be ok?

    • — Jim eutzler on September 17, 2018
    • Reply
    • Hi Jim, I’d use my beef with broccoli recipe as a better guide. Hope that helps!

      • — Jenn on September 17, 2018
      • Reply
    • 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!

      • — Jenn on September 17, 2018
      • Reply
  • ? how much flank steak are you using –
    5 lbs total OR

    2-2 1/2 lb total


    • 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?

        • — Lisa on June 6, 2019
        • Reply
        • Hi Lisa, I’d go with zest; please LMK how it turns out!

          • — Jenn on June 6, 2019
          • Reply
          • Thank you! And I will.

            • — Lisa on June 8, 2019
  • Hi Jenn,

    I’m a beginner when it comes to steak. Can you explain more clearly about cutting against the grain?


  • 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!

      • — Kia on June 18, 2020
      • Reply
      • 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 on June 19, 2020
        • Reply
  • 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!

  • 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!

    • 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?

  • 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

  • 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

  • My daughter loved this steak, she won’t stop raving about it. I loved it too and also the fact that it took me all but 5 minutes to get everything in a zip- loc bag. Since Jen has introduced me to flat-iron steak it’s now my go-to for steak night. this was so tasty and juicy. I served this with Jen’s scrumptious!!!-Curried Roasted Carrots tonight.

  • Flank steak is very tricky to make, as the recipe states, if you cook it even slightly longer then you are supposed to, forget it…it is very tough and practically inedible. But done right, it is one of my favorites, so tender and juicy! Because every single recipe I have made from this site has come out perfect (I’m not even exaggerating!) I thought I’ll give this a go too. Flank steak will take to just about any marinade, but I wanted to try the recipe verbatim. It was absolutely amazing; the grilling time is SPOT ON and that’s what I typically struggle with. Five minutes, flip and then four minutes more and rest for 15, it was perfection!
    For those of you who are scared to tackle flank steak, try this recipe, pay close attention to grilling times and be patient, allow it to rest the full 15, it is critical!
    Like a broken record…thank you Jenn for yet another fantastic recipe!

  • Are you guys wiping off the marinade with paper towel before grilling? If not, does the rosemary burn? Thanks!

    • Hi Bob, If you chop it finely, it should be ok.

  • This was SO good! I am not a steak lover, but I used this with some flank steak and it was so good.

    My son who is very finicky about his steaks loves this. In Fact he wants to marinate his Rib Eye steaks in this…..normally other than Garlic Powder, salt and pepper….nothing else touches his steaks.

  • I made this for a super bowl party and it was a hit! I love garlic and i added some extra. Make sure to poke a lot of holes in the steak so the marinade can sink in. Such great flavor, can’t wait to make it again!

  • This is one of my very favorite recipes. I have made it for guests a number of times and each time it turns out great!

  • Wonderful flank steak! I’ve got tons of fresh Rosemary and was thrilled to find a yummy recipe to use some of it! Thanks!!

  • This was the first recipe on the site I made. This is my new go-to recipe. Jenn, so far each of the 6 recipes I have tried have a permanent place in my recipe file. Fantastic site!!

  • So easy to make and delicious! Serve with baked potatoes! The fresh rosemary and the garlic give the steak so much flavor!

  • Made this for my husband last night. It was delicious and so easy to make. We dipped in Dijon mustard. Thanks!

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