Grilled Flank Steak with Rosemary and Garlic
Juicy, tender, and bursting with bold flavors, this Grilled Flank Steak with Rosemary and Garlic is the ultimate crowd-pleaser for your next cookout or weeknight dinner. Marinated in a savory blend of fresh rosemary, minced garlic, zesty lemon juice, soy sauce, and extra-virgin olive oil, this recipe infuses the steak with deep, herbaceous flavors and a hint of citrusy brightness. Perfectly grilled to a smoky, caramelized finish, the flank steak is then sliced thinly against the grain for maximum tenderness. Ready in just 25 minutes (plus marinating time) and ideal for serving 4, this recipe is a quick and mouthwatering option for steak lovers. Serve it alongside grilled vegetables or a crisp salad for a restaurant-quality meal at home. Keywords: grilled flank steak, rosemary garlic steak, easy steak recipe, summer grilling.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons fresh rosemary
- 4 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
Instructions
1. Place the flank steak on a flat surface and pat it dry with paper towels.
2. Finely chop the fresh rosemary and mince the garlic cloves.
3. In a medium mixing bowl, combine the rosemary, garlic, olive oil, lemon juice, soy sauce, black pepper, and kosher salt to create a marinade.
4. Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
5. Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
6. Remove the steak from the marinade and let any excess drip off. Discard the used marinade.
7. Place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
8. Remove the steak from the grill and let it rest on a cutting board, covered loosely with aluminum foil, for 5-10 minutes to redistribute the juices.
9. Slice the steak thinly against the grain to ensure tenderness. Serve immediately and enjoy!
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
