Introduction
Okay, let’s get real for a second—there’s just something about a perfectly grilled steak that hits different, right? Especially when it’s been marinated in a bold, herby mix that makes every bite ridiculously flavorful. This Grilled Flank Steak with Rosemary Marinade is one of those recipes that feels fancy enough for entertaining but is easy enough to throw together on a weeknight. The rosemary, garlic, and honey combo? Total flavor bomb. Whether you’re firing up the grill for a backyard dinner or meal prepping for the week, this one’s a keeper.
Detailed Ingredients 🧄🌿🍯
- 🥣 ½ cup reduced-sodium soy sauce
- 🫒 ½ cup extra-virgin olive oil
- 🍯 4½ tablespoons honey
- 🧄 6 garlic cloves, minced
- 🌿 3 tablespoons fresh rosemary, chopped
- 🌶️ 1 tablespoon freshly ground black pepper
- 🧂 1½ teaspoons Kosher salt
- 🥩 2½ pounds flank steak
Tip: Flank steak is super flavorful and quick to cook—just don’t skip the marinade time!
Direction
- In a large zip-top bag or a shallow dish, combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt.
- Add the flank steak to the bag, seal it up, and turn it a few times to coat evenly.
- Pop it in the fridge to marinate for at least 2 hours—or up to 10 if you’ve got the time. Flip it occasionally to keep things even.
- When you’re ready to grill, remove the steak from the marinade and let it sit at room temp for about 15 minutes.
- Preheat your grill to medium-high heat.
- Grill the steak for about 4–6 minutes per side for medium-rare, or until it’s cooked to your preferred doneness.
- Let it rest for 5 minutes on a cutting board before slicing.
- Slice against the grain into thin strips and serve it up!
My Story
This steak is a go-to in our house whenever we’re craving something bold, easy, and guaranteed to please everyone at the table. I first made this on a summer night when I had rosemary growing wild in the garden and a flank steak in the fridge. The honey adds just the right amount of sweetness to balance the garlic and herbs, and the soy sauce gives it a deep, savory flavor that’s chef’s kiss. I’ve served this at BBQs, date nights at home, and even sliced over salads for an easy weeknight dinner. No matter how you plate it, it always disappears fast.
FAQ
Q: Can I use a different cut of meat?
A: Yep! Skirt steak, hanger steak, or flat iron are great alternatives.
Q: How long should I marinate it?
A: Minimum of 2 hours, but overnight is even better for deeper flavor.
Q: Do I have to use fresh rosemary?
A: Fresh is best, but if needed, you can sub with 1 tablespoon dried rosemary—just crush it a bit to release the oils.
Q: How do I slice flank steak properly?
A: Always slice against the grain—this helps keep the meat tender and easy to chew.
Q: Can I make this ahead?
A: Definitely. Marinate it the night before, and just grill when ready. Leftovers are awesome in wraps, salads, or tacos!
Suggestion
- 🥗 Serve it over a bed of arugula with cherry tomatoes and shaved Parmesan.
- 🌮 Slice thin and use it in steak tacos with avocado and lime crema.
- 🥖 Pile it into a crusty baguette with grilled onions for a killer steak sandwich.
- 🍳 Add leftover slices to a breakfast hash with sweet potatoes and eggs.
- 🧊 Freeze the uncooked steak in the marinade for a quick future meal—just thaw and grill.
Conclusion
If you’re looking for a simple but super satisfying recipe to add to your grilling rotation, this Grilled Flank Steak with Rosemary Marinade is it. The marinade is bold and herby, with just the right amount of sweetness and depth to really bring out the flavor of the steak. It’s the kind of meal that’s perfect for sharing—whether you’re cooking for friends at a weekend cookout or just need a low-effort, high-reward dinner on a busy weeknight. And don’t sleep on those leftovers—this steak is just as good cold, sliced into a salad or tucked into a sandwich the next day. One bite and you’ll see why this recipe’s a keeper!
– Sarah Cooper, Gotubbe.com
