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5 from 1 vote

Rosemary Garlic Flank Steak

This rosemary garlic flank steak is sure to become your new favorite recipe for grilling steak!
Prep Time35 minutes
Cook Time8 minutes
Course: Protein
Keyword: flank steak, garlic, grilled
Servings: 6 servings
Calories: 279kcal


  • 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.*


*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.
For smaller but easier-to-carve slices, cut the steak in half lengthwise before marinating and grilling.
MFP: Search "Lillie Eats and Tells Rosemary Garlic Flank Steak"


Serving: 112g | Calories: 279kcal | Carbohydrates: 1g | Protein: 39.3g | Fat: 11.2g