Best 8 Grilled Flank Steak With Garlic Shallot Rosemary Marinade Recipes

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**Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade: A Symphony of Flavors**

Indulge in a culinary journey with our grilled flank steak, a dish that tantalizes taste buds with its bold flavors and tender texture. Marinated in a luscious blend of garlic, shallots, rosemary, and a symphony of herbs and spices, this flank steak emerges from the grill as a masterpiece of savory delight. Accompanying this exceptional entrée are three delectable recipes that elevate the dining experience to new heights: a zesty chimichurri sauce, a refreshing tomato-cucumber salad, and a creamy blue cheese dressing. Prepare to embark on a flavor adventure that will leave you craving for more.

Here are our top 8 tried and tested recipes!

GRILLED FLANK STEAK WITH GARLIC & ROSEMARY



Grilled Flank Steak with Garlic & Rosemary image

Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 6

½ cup extra virgin olive oil
2 tablespoons fresh chopped rosemary
4 cloves garlic, roughly chopped
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 - 2½ lb flank steak

Steps:

  • Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
  • Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
  • Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.

Nutrition Facts :

GRILLED FLANK STEAK WITH GARLIC SHALLOT ROSEMARY MARINADE RECIPE - (4.6/5)



Grilled Flank Steak with Garlic Shallot Rosemary Marinade Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 9

For Marinade:
6 tablespoons olive oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. NOTE: I used a gas grill, which worked fine. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

RED WINE-ROSEMARY GRILLED FLANK STEAK



Red Wine-Rosemary Grilled Flank Steak image

Provided by Bobby Flay

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 9

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper

Steps:

  • To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE



GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE image

Yield 4-6

Number Of Ingredients 9

For Marinade:
6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. 2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. 3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). 4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. 5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

MARINATED GRILLED FLANK STEAK



Marinated Grilled Flank Steak image

Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.

Provided by Katie Koivisto

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 8

1 flank steak
2 tablespoons hot prepared horseradish
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced, or more to taste
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

Steps:

  • Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g

GARLIC-SHALLOT-ROSEMARY MARINATED FLANK STEAK



GARLIC-SHALLOT-ROSEMARY MARINATED FLANK STEAK image

Categories     Marinade     Beef     Fourth of July

Yield Serves 4-6

Number Of Ingredients 6

2 lb flank steak, patted dry
2 tsp. kosher salt
6 Tbs. olive oil
6 medium garlic cloves, minced or pressed
2 Tbs. fresh rosemary
1/4 tsp. black pepper

Steps:

  • Combine olive oil, garlic, and rosemary in a blender until smooth to make wet paste. Place steak in large baking dish and using fork, pierce the steak on each side about 20 times. Rub each side of the steak evenly with salt, then wet paste. Cover with plastic wrap and refrigerate for 1-24 hours. Wipe paste off steak and add pepper. Grill over high heat with cover on for 4-6 minutes; turn and grill 3-4 minutes longer. Loosely tent steak with foil and let rest 5-10 minutes. Slice 1/4" thick against the grain and on bias; serve immediately

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak with Rosemary and Garlic image

Categories     Beef     Garlic     Broil     Marinate     Low Cal     Low/No Sugar     Rosemary     Steak     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 1 1/2-pound flank steak

Steps:

  • Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.

Tips:

  • Use a flank steak with good marbling: This will help the steak stay juicy and flavorful during grilling.
  • Make sure the marinade has enough time to penetrate the steak: At least 30 minutes, but up to overnight is best.
  • Grill the steak over high heat: This will help to create a nice crust on the outside while keeping the inside juicy.
  • Let the steak rest before slicing: This will help the juices redistribute throughout the steak, making it more tender and flavorful.
  • Serve the steak with your favorite sides: Such as grilled vegetables, roasted potatoes, or a simple salad.

Conclusion:

Grilled flank steak is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be customized to your own taste preferences. With a little practice, you'll be able to grill the perfect flank steak every time. So fire up your grill and give this recipe a try!

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