Grilled Flank Steak with Rosemary

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We’ve got one word for you: marinade. Marinade may be the oft-forgotten sister to the crock pot, but making a meal by marinading your food is dare we say it…just as easy as throwing food in the slow cooker. This recipe for grilled flank steak with rosemary and honey is favorite of Red Tricycle’s Editorial Director who loves that the marinade is sweet and savory at the same time. And, a dinner in three steps — we promise you won’t be disappointed.

½  cup soy sauce
½  cup olive oil
4 ½  tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 ½  tablespoons coarsely ground black pepper
1 ½  teaspoons salt
2  2  pound flank steaks*
*divide marinade in half for one flank steak

1. Mix all ingredients except steak in 13x9x2-inch glass baking dish.  An extra large zip lock back also works well.  Add steak and turn to coat.  Cover and refrigerate 2 hours, turning occassionally.

2. Prepare barbecue (medium-high heat) or preheat broiler.  Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

3. Transfer steak to work surface.  Let stand 5 minutes.  Cut across grain at an angle into thin strips.  Arrange on platter and serve.

How did your grilled flank steak come out? Share with us in the comment section below. 

photo and recipe from Erin Lem, Red Tricycle’s Editorial Director who can’t wait to use her new grill this spring.