Grilled Flank Steak with Rosemary
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- Yield
- 4 servings
- Prep
- 2:15:00
- Cook Time
- 0:08:00
- Cuisine
- American
- Filed Under
- Main Dishes
- In a 13 x 9 x 2-inch glass baking dish, mix the soy sauce, olive oil, honey, garlic, rosemary, and black pepper.
| 1⁄2 cup |
Soy Sauce |
| 1⁄2 cup |
Olive Oil |
| 4 1⁄2 tbsp |
Honey |
| 6 each |
Garlic |
| 3 tbsp |
Rosemary |
| 1 1⁄2 tbsp |
Black Pepper |
- Add the flank steak to the dish and turn to coat it evenly with the marinade.
- Cover the dish and refrigerate for 2 hours, turning the steak occasionally.
- Prepare a grill (medium-high heat) or preheat the broiler.
- Remove the steak from the marinade and discard the marinade.
- Grill the steak to the desired doneness, about 4 minutes per side for medium-rare.
- Transfer the steak to a work surface and let it stand for 5 minutes.
- Cut the steak across the grain into thin strips (cutting against the grain ensures tenderness).
- Arrange the strips on a platter and serve immediately.