Ready to fire up the grill? With the warmer weather arriving, I’ve been spending a lot of time creating delicious grilled recipes and this rosemary flank steak is one of my latest favorites!
I’m a huge fan of flank steak because it’s lean, but also tender and juicy (also one of the reasons I love tenderloin so much!). Plus, beef is a great source of vitamin B12 and iron. It can be marinated, dry rubbed with herbs and spices or brushed with olive oil, garlic and fresh rosemary like I did here. Then, toss it on the grill (it’s also great pan-fried) and cook it to your liking. According to foodsafety.gov, beef should be cooked to 145 degrees Fahrenheit, which is considered medium-well, but some people like their staek medium-rare (120-125 degrees F), medium (130-135 degrees F) or well-done (150-155 degrees F). I always use an instant-read thermometer when cooking meat to assure it’s done to my liking. Also keep in mind that meat tends to carryover cook about 5 degrees, so if you want your steak to be a perfect 145 degrees, take it off the grill at 140, as it will continue to cook by about five degrees. Also be sure to let the steak rest 5-10 minutes before slicing into it to give the juices time to redistribute into the meat – this results in a juicier steak, which is always a good thing!
To balance the meal out, I serve it on top of a big salad with spinach, tomatoes, cucumbers, feta and a red wine vinaigrette. Or, serve it with grilled potatoes and green beans – yum! Either way, I like to get a large serving of veggies in and some complex carbs to round it all out. It’s summer on a plate, my friends!Print
Simple grilled flank steak rubbed with olive oil, rosemary and garlic.
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary or 2 teaspoon dried rosemary
- 3 cloves garlic, peeled and minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 ½ pounds flank steak, trimmed
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- Preheat the grill or grill pan to medium.
- In a small bowl, whisk together the olive oil, rosemary, garlic and crushed red pepper flakes (if using). Brush the mixture onto the both sides of the flank steak, then season with salt and black pepper.
- Place on the grill or grill pan and cook until a lightly browned crust forms, then flip and cook until the crust has formed on the other side, about 2-3 minutes each. Turn the heat down on the grill to medium-low and cook an additional 5-6 minutes or until desired doneness is reached.
- Remove from the grill and place on a heat safe cutting board. Let sit 5-10 minutes, then thinly slice and serve.
Cooking Tip: Allowing the steak to rest 5-10 minutes after cooking helps redistribute the juices. If you were to cut into it right away, the juices will run out, but if you let it rest, the juices will absorb back into the steak, resulting in a tender, juicier product.
- Serving Size: 1/6 of recipe
- Calories: 222
- Sugar: 0g
- Sodium: 154mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 75mg
Keywords: rosemary, grilled, grilling, steak, flank steak, beef, summer