Rosemary Flank Steak

Rosemary Flank Steak

Rosemary Flank Steak

This is a recipe that morphed out of one I was given about 20 years ago. It was the classic soy, sherry, ginger and onion one. Over the years I played with it and this is one variation I really like. Flank is a great cut of beef as long as you follow two simple rules. One; don’t overcook it, medium is about as far as it will go without toughening up. Two; cut across the grain and at a diagonal from the plate. Flank is a can’t miss success if you follow those easy rules.

ready to cook

ready to cook


Rosemary Flank Steak

  • Servings: 4
  • Difficulty: easy
  • Print

1 1/2- 2 pound flank steak


1/4 cup each soy sauce, balsamic vinegar and brown sugar

1 Tablespoon each minced fresh rosemary and ground mustard

1 shallot minced

1. Combine marinade ingredients.( I often use a slide lock freezer bag but a glass casserole works too) Marinade the steak for 4-5 hours turning every 1/2 hour or so.

2. Broil on high 4-5 minutes per side. Let rest 5 minutes then slice against the grain.

Cissie says ” My choice would be a hearty California Cabernet Sauvignon, I prefer one from Napa Valley, or a  Cabernet/Merlot blend  French Bordeaux. Any of these wines can be found under $20.00.”


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