Flank Steak with Rosemary Recipe

By Marcus Samuelsson |

Flank steak is what cooks and chefs love the most. When you cook it medium-rare, it’s perfect. A beautiful marbled meat, it’s also one of the best values for your money. For a quick meal, just grill it for three minutes on each side. In a word: mouthwatering. (If your store doesn’t stock flank steak, you can substitute hangar steak instead, which is similar in texture and flavor.)

Prep Details

Servings: 6


½ cup soy sauce

½ cup olive oil

1 tbsp. honey

1 tbsp. mustard

6 large garlic cloves, minced

3 tbsp. chopped fresh rosemary (or 1 tablespoon dried)

2 tsp. Sriracha

2 jalapeños, cut in half lengthwise

1½ tbsp.coarsely ground black pepper

1½ tsp.kosher salt

One 2¼ lb flank steak


1. In a medium bowl, whisk together the soy sauce, olive oil, honey, mustard, garlic, rosemary, Sriracha, jalapeños, salt, and pepper.

2. Transfer the mixture to a 13 x 9 x 2-inch glass baking dish. Add the steak and turn to coat. Cover the dish with plastic wrap and refrigerate 2 hours, turning occasionally.

3. Prepare the grill and set heat to medium-high heat or preheat the broiler. Remove the meat from marinade; discard marinade. Grill steak to desired doneness, about 3 to 4 minutes per side for medium-rare.

4. Transfer the steak to a clean work surface. Let it rest 5 minutes, then cut the steak across the grain into thin strips. Arrange on a platter and serve with a green salad.