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
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 to 2½ lbs 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 to 4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
Comments
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Hi Jenn, I am going to cook this on my wolf griddle or broiler. Would you recommend one over the other? Thank you
Hi Marsha, I’d go with the broiler simply because I’m not familiar with a Wolf griddle, and I know this will work with the broiler. Hope you enjoy!
would this marinade work for sirloin steak?
Thanks
Sure!
This recipe looked so basic, I thought why so many great reviews. Well, it was delicious!!! So easy to throw together and just so yummy! Highly recommend!!
Wow! Meat was very tender and flavorful. Flank is not my favorite cut of beef but this recipe makes it outstanding.
Hi Jenn. Love this recipe but curious to know your thoughts on piercing the flank steak before marinading. This seems to be a controversial issue with many stating that doing so makes no difference to the marinating process. Thanks
Hi Cathy, while it doesn’t hurt to pierce the steak before marinating, I’ve done it both ways and think the difference is minimal.
Hi Jenn! My flank steak is marinating now for dinner tomorrow night. There are only two of us so I bought a small one (1.25 pounds). Does that change my cooking time? Definitely don’t want it too well done, but I haven’t cooked a flank steak before. Thanks 🙂
Hi Kathy, the cook time should be about the same if not just a touch shorter. Keep in mind that the steak will cook for a few minutes after you remove it from the grill. Hope you enjoy!
This is an amazing recipe
I did it for mu family on July 4th and at the end of this month I’ll make it again for a group of friends. I will have to calculate the amounts of the dressing ingredients since we will be 12 in total. Thank you Jean your recipes are wonderful!!!
Hi Jen,
Could you use skirt steak for this? Or ribeye? If so, how long do they take to grill? Could I marinate either of these for 24 hours? Many thanks for all your wonderful recipes!
Yes, I think you could use either skirt steak or ribeye. The cooking time depends on the side and thickness of the steak, but the skirt steak should take around the same amount of time as the flank. And either one can be marinated for 24 hours. Hope you enjoy!