Grilled Flank Steak with Rosemary

Grilled Flank Steak with Rosemary
Grilled Flank Steak with Rosemary
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
American Garlic Marinate Backyard BBQ Rosemary Steak Grill Grill/Barbecue Bon Appétit
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 cup soy sauce
  • Carbohydrate 17 g(6%)
  • Cholesterol 116 mg(39%)
  • Fat 32 g(50%)
  • Fiber 1 g(3%)
  • Protein 38 g(77%)
  • Saturated Fat 8 g(42%)
  • Sodium 1262 mg(53%)
  • Calories 512

Preparation Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.

Preparation Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.