Grilled Flank Steak With Rosemary Recipes

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GRILLED FLANK STEAK WITH ROSEMARY



Grilled Flank Steak with Rosemary image

The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.

Categories     Garlic     Marinate     Backyard BBQ     Rosemary     Steak     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

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 1/2 teaspoons salt
1 2 1/4-pound flank steak

Steps:

  • 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.

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak With Rosemary and Garlic image

Make and share this Grilled Flank Steak With Rosemary and Garlic recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1 cup soy sauce
1 1/2 lbs flank steaks

Steps:

  • Whisk oil, garlic, soy, 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.

Nutrition Facts : Calories 449.1, Fat 27.7, SaturatedFat 7.7, Cholesterol 69.7, Sodium 4114.8, Carbohydrate 5.3, Fiber 0.7, Sugar 1.3, Protein 43.9

GRILLED FLANK STEAK WITH ROSEMARY



Grilled Flank Steak With Rosemary image

This is a great "company" meal and goes well with the potato gratin with boursin that Mean Chef posted. It's from Bon Appetite's "Entertaining with Style" 1996. I have served it often and always gotten rave reviews from everyone.

Provided by Leslie in Texas

Categories     Steak

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 garlic cloves, minced (or more to taste!)
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons fresh coarse ground black pepper
1 1/2 teaspoons salt
2 1/2 lbs flank steaks

Steps:

  • Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
  • Add steak and turn to coat.
  • Cover and refrigerate at least two hours, turning occasionally.
  • Preheat grill or broiler to medium high heat.
  • Remove meat from marinade and discard marinade.
  • Grill steak to desired doneness, about 4 minutes per side for medium rare.
  • Transfer steak to work surface and let stand 5 minutes.
  • Cut across grain into thin strips.
  • Arrange on a platter and serve.

Nutrition Facts : Calories 542.8, Fat 33.8, SaturatedFat 9, Cholesterol 77.5, Sodium 2026.5, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 43.1

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 ROSEMARY



GRILLED FLANK STEAK WITH ROSEMARY image

Categories     Beef

Yield 6 people

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 Tbsp honey
6 lg garlic cloves, minced
3 Tbsp chopped fresh rosemary or 1 Tbsp dried
1 1/2 Tbsp coarsely ground black pepper
1 1/2 tsp salt
1 2 1/4-lb flank steak

Steps:

  • The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert. Mix all ingredients except steak in 13x9x2" 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. 6 SERVINGS Bon Appétit September 1995

GRILLED ROSEMARY STEAKS



Grilled Rosemary Steaks image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 (1 pound) New York strip steaks, 1-inch thick
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 sprigs fresh rosemary, cut in half
6 tablespoons butter
1 teaspoon salt
3 sprigs fresh rosemary

Steps:

  • For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
  • For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
  • Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

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.

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.

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 FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE



Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade image

Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 flank steak (or skirt steak)
1 shallot, roughly minced
6 garlic, roughly minced
6 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
fresh black pepper

Steps:

  • Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
  • Poke about 20 holes in the steak with a fork and repeat on the other side.
  • Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
  • Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
  • With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
  • Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
  • Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
  • Cut the steak across the grain.

Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6

GRILLED FLANK STEAK WITH ROSEMARY



Grilled Flank Steak with Rosemary image

Categories     Beef     Rosemary     Backyard BBQ     Summer     Dinner     Broil     Grill/Barbecue

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 cloves minced garlic, large
3 tablespoons fresh rosemary or divide by 3 for dried
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4 pound flank steak

Steps:

  • Mix all ingredients except steak in 13 x 9 x 2-inch 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.

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2009-08-13  · 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 …
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  • 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.
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