Grilled Flank Steak with Rosemary

By tamalone

Ingredients

• 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
• 1/4 – 1/2 teaspoon red pepper flakes
• splash of balsamic vinegar
• 1 2 1/4-pound flank steak, cross-hatched 1” cuts on both sides

Details

Servings 6

Preparation

Step 1

1. 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.

2. Prepare barbecue (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.

3. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.