If you’re searching for a showstopping yet deceptively easy main course, let me tell you: Grilled Flank Steak with Garlic & Rosemary is that dish. Imagine bite after bite of perfectly charred steak, infused with the kind of garlicky, herby aroma that sends your taste buds on vacation. Each slice drips with bright, citrusy juices and bold, savory notes—making this recipe a must for laid-back summer dinners or weekend gatherings when you want to impress without any kitchen drama. Trust me, this is the kind of recipe friends and family will talk about long after the plates are cleared!
Ingredients You’ll Need
What makes this recipe shine is its small, intentional ingredient list. Each one layers on flavor, adds a splash of color, or helps transform the steak into something irresistible straight off the grill. Here’s what brings the Grilled Flank Steak with Garlic & Rosemary to life:
- Flank steak (1 1/2 pounds): This tender, juicy cut loves marinades and grills up beautifully for thin, flavorful slices every time.
- Olive oil (1/4 cup): It keeps things moist and helps the marinade sink deeply into the meat.
- Fresh rosemary (3 tablespoons, chopped): This woodsy, fragrant herb is the secret weapon that sets this steak apart.
- Garlic (4 cloves, minced): The star of the show—a hearty dose makes the steak incredibly savory.
- Fresh lemon juice (2 tablespoons): Adds brightness and just the right tart balance to the richness of the beef.
- Worcestershire sauce (1 tablespoon): For that “can’t-put-your-finger-on-it” umami depth in every bite.
- Salt (1 teaspoon): Essential for drawing out the steak’s full flavor.
- Freshly ground black pepper (1/2 teaspoon): For gentle, peppery heat and aromatic lift.
- Lemon wedges for serving (optional): A fresh squeeze brings it all home with a pop of citrus at the end.
How to Make Grilled Flank Steak with Garlic & Rosemary
Step 1: Mix Up the Marinade
In a small bowl, whisk together olive oil, chopped rosemary, minced garlic, lemon juice, Worcestershire sauce, salt, and pepper. This fragrant, zesty mixture is the flavor base for your Grilled Flank Steak with Garlic & Rosemary—don’t skimp on the fresh herbs and garlic here; they’re what makes the magic happen!
Step 2: Marinate the Steak
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure every inch is coated, then seal or cover it up. Let the steak bathe in the flavor bath for at least an hour (for best results, go up to 8 hours for maximum tenderness and taste). The meat will soak up every bit of those garlicky, lemony, herby notes.
Step 3: Prepare the Grill
About 20 minutes before grilling, remove the steak from the fridge and let it sit at room temperature. Meanwhile, fire up your grill to medium-high heat. Starting with a hot grill is key to that irresistible sear that gives Grilled Flank Steak with Garlic & Rosemary its signature flavor and texture.
Step 4: Grill to Perfection
Take the steak out of the marinade (shake off any excess), and place it on the grill. Cook for about 5 to 6 minutes per side for medium-rare, or longer if you prefer a different doneness. If you want even more flavor, baste the steak with a bit of reserved marinade as it grills.
Step 5: Rest and Slice
This step is often overlooked, but makes a world of difference! Transfer your grilled steak to a cutting board and tent loosely with foil. Let it rest for 5 to 10 minutes—this helps the juices redistribute for perfect, succulent slices. Slice thinly against the grain, and serve with lemon wedges if you like a finishing squeeze of brightness.
How to Serve Grilled Flank Steak with Garlic & Rosemary
Garnishes
Just before serving, a few well-chosen garnishes can elevate your Grilled Flank Steak with Garlic & Rosemary from great to unforgettable. Scatter extra chopped fresh rosemary over the top for a pop of color and aroma, or sprinkle a touch of flaky sea salt for a gourmet finish. Lemon wedges not only look pretty, but add that zesty final note with every squeeze.
Side Dishes
This steak goes with just about anything, but some sidekicks make it truly shine. Think grilled seasonal veggies, a vibrant green salad, or buttery roasted potatoes. For something lighter, a zippy arugula salad with shaved Parmesan and a lemony vinaigrette is a perfect, fresh contrast to the rich steak.
Creative Ways to Present
To really wow your guests, try fanning the thinly sliced steak over a rustic wooden cutting board, sprinkled with herbs. For a more casual vibe, pile the meat onto a platter alongside grilled bread for DIY open-faced steak sandwiches. Or, build a colorful steak salad bowl with fresh greens, veggies, and a drizzle of extra marinade as dressing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Grilled Flank Steak with Garlic & Rosemary left over, let it cool completely, then wrap tightly and store in an airtight container in the fridge. It’ll stay gorgeous for up to three days, making for some seriously good next-day lunches.
Freezing
You can absolutely freeze leftovers! For best results, slice the steak first and place portions in freezer-safe bags, pressing out excess air. It’ll keep for up to two months and is perfect for quick meals down the road.
Reheating
To keep that steak tender when reheating, lay slices in a skillet with a splash of broth or water, cover, and gently warm over low heat. Microwaving is okay for convenience, but gentle stovetop reheating helps preserve the juiciness and fresh flavor of your Grilled Flank Steak with Garlic & Rosemary.
FAQs
Can I use another cut of beef if I don’t have flank steak?
Absolutely! While Grilled Flank Steak with Garlic & Rosemary is perfect as written, you can also swap in skirt steak, hanger steak, or even flat iron steak. Each has a similar texture and loves a good soak in marinade.
How do I know when the steak is cooked to my liking?
Use an instant-read thermometer for the best results—aim for about 130–135°F for medium-rare. The steak should spring back when touched and look slightly pink inside. Always let it rest before slicing!
What if I don’t have fresh rosemary?
If fresh isn’t available, you can use 1 tablespoon dried rosemary as a backup. Just crush it between your fingers to help release its oils. But if you can, fresh rosemary brings unmatched flavor to the Grilled Flank Steak with Garlic & Rosemary.
Can the marinade be made in advance?
Yes! You can whisk together the marinade ingredients up to two days ahead. Store it in a jar in the refrigerator, then give it a good stir before pouring over your steak. This can make prep time even quicker when you’re ready to cook.
Is there a way to make this recipe without a grill?
For sure! If a grill isn’t available, sear the marinated steak on a hot grill pan or cast iron skillet over medium-high heat, following the same timing. You’ll get that gorgeous char and rich flavor indoors, too.
Final Thoughts
There’s really nothing like sharing a table with friends and a big platter of Grilled Flank Steak with Garlic & Rosemary. Whether you’re a habitual griller or just testing the waters, I hope you’ll make this recipe your own. Give it a try—the flavors are too good to miss and just might make you the hero of your next backyard feast!
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Grilled Flank Steak with Garlic & Rosemary Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Grilled Flank Steak with Garlic & Rosemary recipe is a perfect choice for a flavorful and satisfying meal. The marinade infuses the steak with the fragrant essence of garlic and rosemary, creating a deliciously tender and juicy dish that’s ideal for grilling season.
Ingredients
Flank Steak:
- 1 1/2 pounds flank steak
Marinade:
- 1/4 cup olive oil
- 3 tablespoons fresh rosemary (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Serving:
- lemon wedges for serving (optional)
Instructions
- Mix the Marinade: In a small bowl, whisk together olive oil, rosemary, garlic, lemon juice, Worcestershire sauce, salt, and pepper.
- Marinate the Steak: Place the flank steak in a bag or dish, pour the marinade over it, coat the steak, seal, and refrigerate for 1-8 hours.
- Preheat Grill: Heat the grill to medium-high.
- Grill the Steak: Remove steak from marinade, grill 5-6 minutes per side for desired doneness.
- Rest and Serve: Let the steak rest, slice thinly against the grain, and serve with lemon wedges.
Notes
- For extra flavor, baste the steak with reserved marinade while grilling.
- This steak pairs well with grilled vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 0g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
