Rosemary Grilled Flank Steak

I found this recipe a few years ago on Epicurious.com when researching for my husband’s birthday dinner menu. Since then, I have made my own adjustments to the original recipe by decreasing the oil, eliminating the salt and adding red pepper flakes for some heat.  The result was my “go to” marinade for any meat.  This works wonderfully on steak, pork tenderloin, chicken breast, and chicken thighs.  I would not marinate the meat for over six hours because the soy starts to over power and the meat becomes too salty.  Anywhere from 2-6 hours is ideal.  Whether you are cooking on a grill, grill pan, or under the broiler, be sure to have med-high heat to create a good sear.  That honey will caramelize and create a salty sweet crust that you do not want to miss!  

Rosemary Grilled Flank Steak

Adapted from Epicurious.com

Serves 4-5

• 1/3 cup soy sauce
• 1/4 cup olive oil
• 3 tablespoons honey
• 4 large garlic cloves, minced
• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
• ¾  tablespoons coarsely ground black pepper
• ¼-½  tsp red pepper flakes- depending on how much heat you like
• 1 2 pound flank steak

Combine all and place in a Ziploc bag to marinate for 6 hours.  Grill over medium high heat or broil for 4-5 minutes per side for med-rare.  Remove meat and set aside to rest for 10 minutes before serving.