Rosemary Lemon Flank Steak

Rosemary and Lemon Flank Steak

Flank steak is one of our favorite meats to put on the grill and this rosemary and lemon version is delicious!  Be sure and check out the sweet tomato relish I served with it!
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Leigh Anne Wilkes


  • 1 1/2 lb flank steak
  • 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
  • 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


  • 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