Grilled Flank Steak with Rosemary
maxine February 19th, 2008
Collin and I have made this several times. It is SO good! Do not over-marinate the meat, or it may end up too salty.
Serves 6.
Ingredients
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 1/2 tablespoons coarsely ground black pepper
1 2 1/4-pound flank steak
Preparation
Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Arrange on platter and serve.
recipe adapted from epicurious.com
Mmmmmm! That iiiiis good! Just made some of that for lunch. Nicely done.
Maybe we’ll make this for the ward dinner in a week and a half. Just need to check the prices…