Rosemary red wine marinated flank steak grilled hot, rested, and sliced thin against the grain. Steak night without steakhouse-level stress.
Put the flank steak in a large zip-top bag or shallow dish with the olive oil, red wine, soy sauce, Worcestershire sauce, fresh rosemary, smashed garlic, salt and black pepper. Coat the steak well and refrigerate for 4 hours.
About 30 minutes before you plan to grill, take the steak out of the refrigerator but leave it in the marinade while it starts losing the refrigerator chill.
Get the grill properly hot. Pull the flank steak from the marinade and pat it fairly dry. Wet steak steams. Dry steak gets the crust we're after.
Grill the flank steak over high heat for roughly 4–6 minutes per side. Start checking the thickest part with an instant-read thermometer. Pull it around 130–135°F for medium-rare.
Move the steak to a cutting board and leave it alone for about 10 minutes. Yes, it smells amazing. No, that does not mean you should cut into it yet.
Look for the long lines running through the flank steak. Slice thinly across those lines, not in the same direction. Serve while warm. Dinner’s ready.
Get the shopping list, prep, timeline, Limoncello Spritz, Bonus Points, and the rest of the night mapped out for you.
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