Grilled Flank Steak with Garlic & Rosemary
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!
I can’t believe how good this recipe is!! I made it today for an small crowd and I doubled the recipe. Everybody ate it like there was no tomorrow. I’ll make it again next week for another small party and it will again be a success. Thank you Jean, your recipes are always a winner!!
Phenomenal
Great meal. So tasty. Will make again a favorite.
After a quick Google search for easy grilled meat idea I landed on this flank steak selection. We cooked it for our family who included 2 daughters, their husbands and grandchildren 2 years old, 1 year old and everyone of them raved about the recipe. Our 7 month old just started baby led weaning and she even savored a bite and clearly enjoyed it! This will be on a regular rotation for us!
I wanted to like this but it was just strange and didn’t pair well with other dishes – too salty, bland and tough after marinating 6 hours.
I like her other recipes but won’t repeat this.
Hi Jenn,
Hoping to make this flank steak recipe for the holidays. If using the broiler to cook, do I set the broiler to High or Low? And would you suggest I follow the same cook times as the grill recipe (5 minutes, then turn and cook 3-4 minutes more), or do you suggest a different cook time? I have made many of your recipes, and they turn out perfect and delicious every single time – thank you for making me look like such a great cook!
Hi Lesley, So glad you like the recipes! And for this, yes, you’d set the broiler to high and keep the timing the same. Enjoy!
I have been grilling flank steak for years and have probably cooked well over a hundred. For the past 10 years or so, I have used the same soy sauce based marinade with various spices. After coming across this recipe, I decided to give it a try and am so glad I did. This is a lighter marinade than my house that brings out great beefy flavor. In fact, I will repeat it today, since Fresh Market has their prime flank steak on sale.
I did make one slight adjustment, laying a couple sprigs of fresh rosemary across the top of the steak before tenting with foil for a 10 minute rest. It perfumed the whole kitchen and definitely added to the steak.
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.
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.
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!