Grilled Rosemary Flank Steak

by executive chef, Bonnie Moore

YIELD Serves 6


1/4 cup of olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 rosemary sprig, chopped or 1/2 teaspoon dried
salt to taste
freshly ground black pepper
2 pounds flank steak


  1. Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the flank steak. Refrigerate for at least 30 minutes or overnight.
  2. Preheat the grill. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes.
  3. Slice the steak on the bias.
  4. Voila! Now eat and enjoy this superb dish!
This recipe appears in: Beef
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