Recipe: Grilled Flank Steak with Rosemary Marinade
Grilled Flank Steak with Rosemary Marinade
This delicious marinade replaces the usual sugar with honey. The recipe originally appeared in the California Sol Food cookbook.
Ingredients:
- ½ cup soy sauce
- ½ cup olive oil
- 4 ½ tablespoons honey
- 6 medium cloves of garlic, minced
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon freshly ground black pepper
- 1 ½ teaspoons kosher salt
- 2 ½ pounds flank steak
Directions
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In a large plastic zip bag, combine all the ingredients except the flank steak. Add the steak to the bag and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally.
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Remove the steak from the marinade when ready to grill and let sit at room temperature for 15 minutes before grilling.
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Preheat the grill to medium high. Grill steak 4 to 6 minutes per side for medium-rare. Remove to a cutting board and let rest for 5 minutes.
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Cut the steak across the grain into thin strips.
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