The Ultimate Grilled Flank Steak starts with the best marinade ever, which includes fresh rosemary, honey, soy sauce, garlic, and olive oil. This simple marinade will transform your steak into a masterpiece, one which you will be proud to serve your family at a backyard barbecue, or guests at a fancy dinner party.
Score the steak with shallow cuts on the top and bottom to help it absorb the marinade and cook evenly.
Mix all marinade ingredients and pour into a gallon-size plastic storage bag.
Place the steak in the marinade, and refrigerate for a minimum of two hours or up to 24 hours. Turn the bag occasionally.
Prepare the grill and oil the grill racks. When the coals are ready (most are glowing orange-red and covered with a faint layer of ash) remove the steak from the marinade (reserve the marinade) and place on the grill.
Cook over medium-high heat (400 degrees) for about 4 minutes per side or until a meat thermometer inserted in the thickest part of the steak registers 125 degrees for medium-rare. The amount of time your steak will take to cook depends on the thickness of the steak; thinner steaks will take less time, and thicker steaks will take more time. Do not over-cook!
When the steak reaches 125 degrees, remove from the heat, cover it with a plate or foil and let it rest for 10 minutes. It will come up to 130 degrees F.
While the steak is resting, place the reserved marinade in a small saucepan over medium-high heat and bring it to a boil. Reduce the heat to medium-low and let it simmer for about 5 minutes.
Use a sharp knife and slice the steak across the grain, or across the width (not the length) angling down from the top into thin slices. Arrange on a platter, top with extra marinade, garnish with fresh rosemary and serve.
The photos of the steak in this post show a very rare flank steak. I didn't have my trusty meat thermometer with me when I grilled this steak and this is what happens when you rely on timing alone without a thermometer. I had to put it back on the grill for another minute or so to bring it up to medium-rare. [nutrition-label]