This rosemary garlic flank steak is sure to become your new favorite recipe for grilling steak!
This marinated flank steak is great for the summer because it just takes a few minutes on the grill, and you’ll have a perfect steak that’s great on its own or on top of a fresh garden salad. You can make the marinade the day before if you know you’re going to have a busy day, or you can whip it together just 30 minutes before grilling. You’ll get amazing flavor either way.
Rosemary Garlic Marinade
This macro-friendly marinade is so easy to pull together, and it’s really packed with flavor. You only need a few ingredients to make it:
- Apple cider vinegar
- Fresh rosemary
- Fresh oregano
Combine everything in a small bowl and whisk together to combine all the flavors. After you’ve trimmed any obvious fat off your flank steak, place the steak in a shallow dish or a large resealable bag. (If you know you want small slices of flank steak when you’re finished, then you can cut the flank steak in half lengthwise before pouring the marinade over it.)
Then pour the marinade over the steak. The steak will be delicious and ready to cook after 30 minutes of marinating. But if you have more time, you can marinate this steak overnight in the fridge for even more flavor. Just remember to pull it out of the fridge about 30 minutes before you plan on cooking it so it can come to room temperature.
How to Cook Rosemary Garlic Flank Steak
When your steak is done marinating, then it’s time to cook! You can cook this steak on either the grill or in a cast iron skillet on the stove. Heat your grill or cast iron skillet to high heat, and spray with avocado oil. Let it get nice and hot!
Take your steak out of the marinade and sprinkle each side generously with kosher salt and a few cracks of pepper. Then sear the steak for 3-4 minutes per side. Depending on the thickness of the steak, you might need to sear it for slightly longer or shorter. Just keep an eye on it, and use a thermometer to check its internal temperature. You want to remove the steak when it reaches 130°. Remember that it will keep cooking even after you pull it off the heat.
Place the flank steak on a plate and loosely tent it with foil. Let it rest for about 5 to 10 minutes before slicing it thinly against the grain. Slicing against the grain is so important! Whichever way you see the lines running in the meat, cut perpendicular to that to avoid tough hunks of meat. Try to slice at a slight angle for prettier slices.
Serving Suggestions for Rosemary Garlic Flank Steak
Here are a few macro-friendly sides that would go really well with this rosemary garlic flank steak:
More Grilled Protein Recipes
If you’re in the grilling mood this summer, here are a few more grilled meat recipes:
- Sweet Garlic Spiced Grilled Flank Steak
- Balsamic Herb Grilled Chicken
- Lemon Basil Honey Grilled Chicken
If you make this rosemary garlic flank steak, be sure to tag me on Instagram @lillieeatsandtells! I love seeing what you grill in the summer!
Rosemary Garlic Flank Steak
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1½ lb flank steak
- 3 tbsp apple cider vinegar
- 6 cloves garlic, minced or frozen cubes
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh oregano, chopped
- kosher salt and cracked pepper to taste
- Combine vinegar, garlic, and herbs in a small bowl to make the marinade.
- Trim any obvious fat off the flank steak and place it in a shallow dish or a large resealable bag. Pour marinade over steak and let it marinade for 30 minutes at room temp, or store in the fridge overnight for more flavor! Pull it out 30 minutes prior to cooking to bring it back to room temp.
- Heat a grill or cast iron skillet to high heat. Spray or drizzle a little avocado oil in the skillet or grill and let it get nice and hot.
- Remove your steak from the marinade and give each side a good sprinkle of kosher salt and some cracks of pepper.
- Sear for 3-4 minutes per side, depending on thickness. Remove when internal heat hits around 130°, since it will continue to cook after you pull it off.
- Tent with foil and let it rest for five to ten minutes before slicing thinly against the grain.*