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.
Course: Main Dish
Cuisine: American, Southern
Keyword: grilled flank steak recipes, recipes for flank steak
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]