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Grilled Flank Steak with Rosemary by


cup soy sauce
cup olive oil
4 T. honey
6 large garlic cloves, minced
3 T. fresh rosemary, chopped
1 T. black pepper, coarsely ground
1 t. salt
2 lb. flank steak


Mix all ingredients except steak in a 13x9x2 glass pan. Add steak and turn to coat. Cover and refrigerate at least 2 hours, turning occasionally.

Prepare barbeque (medium high) 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.

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