≡   Categories
Grilled Rosemary Flank Steak

14 cup olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, crushed
1 sprig rosemary, chopped or 12 teaspoon dried rosemary
salt, to taste
fresh ground black pepper, to taste
2 lbs flank steaks


In a small mixing bowl, whisk the oil, vinegar, garlic, rosemary, salt and pepper together. Place the flank steak in a resealable bag, pour the marinade in to the bag and seal it. Refrigerate for at least 30 minutes or overnight. 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. Slice the steak on the bias.

Source: www.food.com