Grilled Flank Steak with Shallot Garlic Rosemary Marinade
Elevate your grilling game with this Grilled Flank Steak with Shallot Garlic Rosemary Marinade—a dish that packs bold, herbaceous flavors into every tender bite. The marinade combines finely minced shallots, fragrant garlic, and fresh rosemary, enhanced by the tangy sweetness of balsamic vinegar and honey, creamy Dijon mustard, and a touch of olive oil for the perfect balance. Marinated for hours to infuse every inch of the steak, this recipe creates a juicy, smoky masterpiece after just 12 minutes on the grill. Ideal for weeknight dinners or backyard barbecues, this steak is best served sliced thinly against the grain, making it not only visually stunning but also melt-in-your-mouth delicious. A true crowd-pleaser, this recipe highlights simplicity and sophistication in every savory bite. Perfect for steak lovers searching for "flank steak marinade recipes" or "grilled steak ideas"!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 2 medium shallot
- 3 large garlic cloves
- 2 tablespoons fresh rosemary
- 0.25 cups olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Peel and finely mince the shallots and garlic cloves.
Chop the fresh rosemary finely.
In a small mixing bowl, whisk together the shallots, garlic, rosemary, olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the steak is evenly coated.
Seal the bag or cover the dish tightly with plastic wrap, then refrigerate for at least 2 hours or up to 8 hours to allow the flavors to infuse.
Preheat your grill to medium-high heat (around 400°F/200°C). Brush the grates lightly with oil to prevent sticking.
Remove the steak from the marinade, letting any excess drip off, and discard the remaining marinade.
Place the flank steak on the preheated grill. Cook for 5-6 minutes per side for medium-rare, or longer to reach your desired doneness. Use a meat thermometer to ensure accuracy: 130°F (54°C) for medium-rare.
Transfer the steak to a cutting board and tent it loosely with aluminum foil. Allow it to rest for 5-10 minutes to let the juices redistribute.
Slice the steak against the grain into thin strips and serve immediately. Optionally, garnish with additional fresh rosemary.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 618 mg | 13% | |
*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.
