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.
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.
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.
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- 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.
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.
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.
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.
Using a very sharp knife, cut thin 1/2″ 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
DID YOU MAKE THIS ROSEMARY STEAK?!? I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW 👇
Rosemary Steak StripsPrint Recipe Rate This Recipe
- 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
- 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.