Grilled Garlic & Rosemary Flank Steak

Hey there in today’s feature we’ll discuss Grilled Garlic & Rosemary Flank Steak.

Two of my favorite herbs garlic & rosemary that I use in a favorite marinade for summertime grilling.

DIRECTIONS FOR GRILLED GARLIC & ROSEMARY FLANK STEAK:

-Make the marinade by combining olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.

-Place the flank steak in a medium baking dish. Using a fork, poke steak about 10-15 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.

-Get the smoker fired up to 350 degrees. Add the steak and cook until browned on both sides and cooked to your desired doneness. (125°F for
medium rare, and 130°F for medium.) Transfer to a cutting board and let meat rest for 10-15 minutes, covered loosely with foil, slice steak thin against the grain. Serve with a pasta salad & Caesar salad.

Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattlemen’s Association.

* 120°F = Rare
* 125°F = Medium Rare
* 130°F = Medium
* 140°F = Medium Well
* 150°F = Well Done

INGREDIENTS FOR GRILLED GARLIC & ROSEMARY FLANK STEAK:

½ cup extra virgin olive oil

2 tablespoons fresh chopped rosemary

5 cloves garlic, roughly chopped

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

2 – 2½ lb flank steak