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 Cooks Illustrated, is one of my favorite warm weather steak recipes. The marinade can be made in the morning, allowing the meat to absorb its flavors throughout the day. By dinnertime, all that’s left to do is fire up the grill. To achieve nice grill marks, ensure your grill is very hot, and cook the meat no further than medium-rare. As flank steak is a lean cut, it can be tough if overcooked.
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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.
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
Nutrition Information
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- Per serving (The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below. servings)
- Calories: 619
- Fat: 46 g
- Saturated fat: 12 g
- Carbohydrates: 1 g
- Sugar: 0 g
- Protein: 48 g
- Sodium: 599 mg
- Cholesterol: 154 mg
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.
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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!