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

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

  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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Comments

  • I put frozen flank in the marinade. It wasn’t thawed after 24 hrs, so had to wait for the following night to grill. I put the flank on the counter for about an hr before grilling. We grilled 3 mins/flip/5 mins, with 15 tented rest. The thinner parts ended up medium, the thicker were medium rare. The flavor was outstanding! Perfect for steak salads.

    • — May on July 15, 2022
    • Reply
  • I followed your recipe foir tthe marinade, but cooked the flank steak for 6 minutes and rested it for 5 minutes. The flavor was good, but the flank steak was tough.

    • — Patricia Hughes on April 28, 2022
    • Reply
  • Just made this tonight. I’ve been disappointed in steak and marinade recipes before but this is a winner! Super flavorful and tender! It’s a keeper for us!

    • — Celeste on January 14, 2022
    • Reply

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