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    You are here: Home » Meal Type » Main Dishes » Rosemary Steak

    Rosemary Steak

    July 9, 2019 By Danielle Esposti 14 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Thin slices of rosemary steak on a white plate with text for Pinterest.
    Thin slices of rosemary steak on a white plate with text for Pinterest.
    Thin slices of rosemary steak on a white plate with text for Pinterest.
    Thin slices of rosemary steak on a white plate with text for Pinterest.

    Tender, juicy flank steak infused with pungent, aromatic rosemary? Yes, yes, yes! Whether you’re feeding a crowd or just need an easy, oven-free dinner, this Rosemary Steak will become your go-to recipe for grilling season.

    Thin slices of rosemary steak on a white plate with a small bowl of pesto on the side.
    Jump to:
    • Essential Tools
    • How to Make Grilled Rosemary Steak
    • What Temperature Should I Cook My Steak To? 
    • Tips for Making Perfect Rosemary Flank Steak
    • More Recipes You’ll Love
    • Recipe

    Steaks and summah! It’s not just fun times for alliteration fans. It’s pretty much a way of life in this household, and judging by the pungent, smoky aromas that waft into my backyard around dinnertime, it is for our ‘hood too. My neighbors know what’s up, and they rock these summer vibes real good.

    From above, thin slices of rosemary steak on a white plate with a side dish of fresh pesto.

    The classic steak, seasoned simply with salt and pepper, will always be a true love. But when I’m cooking a leaner cut like flank steak, I like to add some additional flavor using a marinade. Hence, rosemary steak baby! Is there any better combination than smoky, charred beef and aromatic rosemary? I think not. 

    Essential Tools

    Disclaimer: This section and the recipe card contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    • Grill or Grill Pan. We are exclusive charcoal grillers. A charcoal grill requires a little more work, but the flavor is worth it. A gas grill or grill pan will also get the job done. 
    • Instant Read Thermometer. Nothing ensures a steak cooked to perfect temperature like an instant read thermometer. Don’t use the finger test, and please for the love of everything grilling, don’t cut into your steak to check it. Buy a thermometer, use said thermometer, and enjoy perfect steak. Thank you for coming to my TED talk. 

    How to Make Grilled Rosemary Steak

    Flank steak is the perfect cut for for feeding a crowd quickly and deliciously. It’s relatively affordable for its size (especially compared with pricier cuts like sirloin or rib-eye), and when cooked properly, it’s tender and juicy. A quick marinade pairs perfectly with this lean cut, and truly improves the flavor without adding too much fuss.

    Raw flank steak in a large mixing bowl marinating with rosemary, olive oil, balsamic vinegar, garlic, salt, and pepper.

    First, trim the steak of any silvery skin, sinew, and excessive fat. Leave some fat for flavor, but you don’t want large chunks of it (although this shouldn’t be too much of an issue with a lean cut like flank). 

    Tip:  When cooking a large, squarish cut like flank steak, I like to slice it in half lengthwise before marinating to create two longer steaks. This helps me cut smaller, but more even, slices after it’s been cooked.

    Combine fresh rosemary, chopped garlic cloves, olive oil, balsamic vinegar, and salt in a large mixing bowl. Whisk until the oil and vinegar are emulsified, then place the steak into the marinade. Using your clean hands, rub the marinade into the steak until well coated, then set aside at room temperature for at least 15 minutes and up to an hour.

    Don’t marinate longer than an hour. The purpose of this marinade is to infuse the outside with flavor (it won’t penetrate the insides), and to create a nice exterior crust. This marinade has an acidic base (vinegar), which can denature the proteins in the meat and cause it to get mushy. Not so great. The ideal marinating time is about 30 minutes – enough to get some good flavor happening and to bring the steak to room temperature. 

    Rosemary marinated flank steak on a grill with an instant read thermometer showing a temperature of 130.

    While the steak is marinating, prepare your grill for high heat. 

    When you’re ready to grill, remove the steak from the marinade using tongs, then lay directly over high heat. For flank steak, sear 4 minutes per side for medium to medium-rare (see temperature guide below). Use a thermometer to check for desired temperature. 

    From above, two whole slices of rosemary steak resting on a cutting board.

    Transfer the cooked steaks to a cutting board, season with cracked black pepper and additional salt, and rest for 10 minutes. This resting period will give the meat time to relax, and to allow the juices to evenly distribute throughout the cut. 

    Thin slices of rosemary steak on a cutting board with a knife.

    Using a very sharp knife, cut thin ½″ slices against the grain. I like to position my knife at a 45° angle to the steak for pretty slices. You can also cut at a 90° angle, just make sure it’s against the grain. Lastly, dust with some additional fresh chopped rosemary for more flavor. 

    What Temperature Should I Cook My Steak To? 

    Ideally, flank steak shouldn’t be cooked beyond medium – it goes from tender and juicy to dry and rubbery real quick. Additionally, the steak will gain another 5° or so during the resting period , so you’ll want to undercook your steak by that amount to achieve the perfect temperature. Here’s a guide:

    • Rare:  115°F
    • Medium Rare:  125°F
    • Medium:  135°F
    • Medium Well:  145°F
    • Well Done:  We’re not friends. Just kidding! It’s 155°F. 

    Tips for Making Perfect Rosemary Flank Steak

    • For smaller but easier-to-carve slices, cut the steak in half lengthwise before marinating and grilling.
    • For best texture, don’t marinate too long – no more than 1 hour. Marinate at room temperature. 
    • Cook to the proper temperature, monitoring with an instant read thermometer. The maximum recommended temperature is 140°F. 
    • Rest the steak for at least 10 minutes. 
    • Slice thinly against the grain, at an angle for pretty slices. 
    • Garnish with fresh chopped rosemary for additional flavor.

    More Recipes You’ll Love

    Steak lovers unite! If you love this Rosemary Steak recipe, here are some others you’ll want to try:

    • Steak Bites with Sweet Potatoes and Peppers
    • Flank Steak Skewers with Tomatoes and Pesto
    • Steak Fajita Salad with Cilantro Vinaigrette
    • Skirt Steak Tacos with Cilantro Lime Sour Cream
    • Mostly Veggie Steak Stir Fry
    Thin slices of rosemary steak on a white plate with a small bowl of pesto on the side.

    Did you make these Rosemary Steak Strips? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Thin slices of rosemary steak on a white plate with a small bowl of pesto on the side.

    Rosemary Steak Strips

    5 from 4 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Flank steak is the perfect cut for for feeding a crowd quickly and deliciously. It’s relatively affordable for its size (especially compared with pricier cuts like sirloin or rib-eye), and when cooked properly, it’s tender and juicy. A quick marinade pairs perfectly with this lean cut, and truly improves the flavor without adding too much fuss.
    Prep Time: 10 mins
    Cook Time: 8 mins
    Resting and Marinating: 40 mins
    Total Time: 18 mins
    Servings : 8
    Calories: 249

    Recommended Equipment

    • Instant Read Thermometer

    Ingredients

    • 2 lb flank steak
    • 4 cloves garlic, chopped
    • 2 tbsp chopped fresh rosemary, plus more for garnish
    • 4 tbsp olive oil
    • 4 tbsp balsamic vinegar
    • 2 tsp sea or kosher salt, plus additional for seasoning after cooking
    • cracked black pepper, to taste

    Instructions

    • Prepare the marinade. Combine the garlic, rosemary, olive oil, balsamic vinegar, and salt in a large mixing bowl. Whisk until the oil and vinegar emulsify. 
    • Place the steak into the marinade. Using your clean hands, work the marinade into the steak until well coated. Set aside to marinade at room temperature for at least 15 minutes, but not longer than 1 hour. 
    • While the steak is marinating, prepare your grill for high heat. 
    • Grill the steak 4 minutes per side for medium-rare to medium, or until an instant read thermometer reads 130°F. See the temperature guide in the body of the post. For best texture, do not cook above 140°F. 
    • Remove the steaks from the grill and transfer to a cutting board. Season with additional salt and cracked black pepper to taste. Rest 10 minutes. Slice thinly against the grain, then sprinkle with additional chopped rosemary. Serve immediately. Leftovers keep in the fridge for approximately 3 days in a tightly sealed container and are delicious cold. 

    Notes

    If your steak is more square than rectangular, slice lengthwise into 2 long rectangles. This will help you cut more even slices after grilling. 
    This steak is delicious on its own, but if you prefer your steak with a sauce, it’s perfect with pesto. 

    Nutrition Information

    Calories: 249kcal (12%), Carbohydrates: 2g (1%), Protein: 24g (48%), Fat: 16g (25%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 75mg (25%), Sodium: 501mg (21%), Potassium: 9mg, Fiber: 0g, Sugar: 1g (1%), Vitamin A: 0%, Vitamin C: 0.8% (1%), Calcium: 30% (30%), Iron: 2% (2%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    14 Comments
    Filed Under: Gluten Free, Grain Free, Grilled Steak, Grilling Recipes, Kid Friendly, Main Dishes, Paleo, Summer Recipes, Whole30 Recipes

    Reader Interactions

    Comments

    1. Gina Mackintosh

      January 12, 2020 at 1:47 am

      5 stars
      I was hoping for leftovers but no such luck. We devoured this. I’m
      not a big griller but I was willing to take off the cover and fire it up (gas grill) to give this a try. So glad I did. Perfect!

      Reply
    2. Lindsay

      January 27, 2021 at 9:03 am

      5 stars
      This recipe is phenomenal. I’ve made it for my young family of five a handful of times and we love it! I appreciate the quick but flavorful marinade. Delicious!

      Reply
    3. Maryann

      May 31, 2021 at 8:06 am

      5 stars
      This is a five-star recipe for sure. It’s simple, easy, and adaptable. I use a teaspoon of dried rosemary and still love the flavor!

      Reply

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