Friday, June 27, 2014

Rosemary Flank Steak

We are making this recipe tonight.  The ingredients were simple, and we just love pretty much anything that has to do with a flank steak:


- 1/2 cup soy sauce
- 1/2 cup olive oil
- 4 1/2 tablespoons of honey
- 6 garlic cloves, minced
- 3 tablespoons minced rosemary (or 1 tablespoon dried rosemary)
- salt and pepper to taste
- 1 flank steak


In a resealable plastic bag, combine the soy sauce, olive oil, honey, garlic, rosemary, salt and pepper.  Mix this marinade well for 10-15 seconds.  Place the flank steak in the marinade and seal the bag, pushing out as much of the air in the bag as possible.  Place the sealed bag in the refrigerator and let the flank steak marinate for at least four hours.  About 30 minutes before placing the flak steak on the grill, remove the sealed bag from the refrigerator.  

Prepare a fire in your grill.  When the grill is ready, remove the flank steak from the bag and discard the marinade.  Place the flank steak on the grill and cook to desired doneness.  When the flank steak is done, remove it from the grill and place it on a plate.  Cover the flank steak with foil and allow it to rest for 7-10 minutes.

When the flank steak is done resting, transfer it to a cutting board and slice it across the grain.  Serve immediately.