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Flank steak is one of our favorite meats to put on the grill and this rosemary and lemon version is delicious!
Flank steak is perfect for grilling, it’s great for stir fry and it is my favorite cut of meat for fajitas. Â I find that I like flank steak the best if it has been marinated or has had a rub applied to it as it helps to tenderize the meat a bit. Â For today’s recipe I used a combination of lemon, rosemary and garlic for a marinade. Â I love the combination of those three things on beef, chicken or fish. Â It works with everything!
In addition to the marinade, I mixed up some olive oil, lemon juice, lemon zest and rosemary to baste on the meat as I grill it.
Ingredients Needed
- Flank Stek
- Rosemary, fresh
- Olive Oil
- Lemons, zest and juice
- Red Pepper Flakes
- Salt
- Fresh Ground Pepper
How To Make Rosemary Lemon Flank Steak
- Mix together rosemary, olive oil, lemon juice, pepper, red pepper flakes and salt in a blender an blend until smooth.
- Score the steak with a knife 4-5 times on both sides (about 1/4 inch deep).
- Place steak in to a large plastic zippered bag, pour in marinade, seal and refrigerate for 4-8 hours over overnight.
- Mix together remaining ingredients, set aside for grilling.
- Remove steak from bag and grill over high heat for about 6-8 minutes a side. Â
- Baste the meat with the oil and lemon juice mixture on both sides when turning meat. Â
- Grill to 125 degrees or desired doneness.
- Remove from heat and allow meat to sit for about 5 minutes.
- Slice meat about 1/4 inch thick across the grain. Â Drizzle with remaining dressing if desired.
Tips
- Bring your steak to room temperature before putting it on the grill.
- Flank steak is best served medium to medium rare.
- Always use a meat thermometer to prevent overcooking steak.
- Always slice flank steak across the grain to get a more tender bite of beef.
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Rosemary and Lemon Flank Steak
Ingredients
- 1 1/2 lb flank steak
Marinade
- 1/4 cup rosemary chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp fresh ground pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
Baste
- 1/3 cup olive oil
- 3 Tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp rosemary chopped
- 1/8 tsp red pepper flakes
- 1/8 tsp salt
Instructions
- Mix together 1/4 cup rosemary, 1/3 cup olive oil, 1/4 cup lemon juice, pepper, 1/4 tsp red pepper flakes and salt in a blender an blend until smooth.
- Use a knife to score the steak 4-5 times on both sides (about 1/4 inch deep) Place steak in to a large plastic zippered bag, pour in marinade, seal and refrigerate for 4-8 hours over overnight.
- Mix together remaining ingredients, set aside for grilling.
- Remove steak from bag and grill over high heat for about 6-8 minutes a side. Baste the meat with the oil and lemon juice mixture on both sides when turning meat. Grill to about 125 degrees or desired doneness.
- Remove from heat and allow meat to sit for about 5 minutes. Slice meat about 1/4 inch thick across the grain. Drizzle with remaining dressing if desired.Top with Sweet Tomato Relish
Nutrition Facts:
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