Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary
Tender flank steak grilled over charcoal with a fragrant garlic-rosemary marinade for a smoky and savory bite. This mediterranean-inspired beef ready in about 25 minutes pairs flank steak, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: In a bowl, whisk together 1/4 cup olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Place 1.5 lbs flank steak in a shallow dish and pour marinade over it, coating well. Cover and refrigerate for 2 to 3 hours.
- Step 2: Light a charcoal grill and let coals burn until covered with white ash, about 20-30 minutes, then spread for direct heat. Clean and oil the grill grates.
- Step 3: Remove steak from marinade and place on the grill over direct heat. Grill for about 4-5 minutes per side for medium rare, flipping once, until internal temperature reaches 130-135°F.
- Step 4: Transfer steak to a cutting board and let rest for 10 minutes. Slice thinly against the grain into strips.
- Step 5: Serve slices with grilled vegetables or a simple salad for a complete meal.
Frequently asked questions
How long does Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charcoal-Grilled Beef Flank Steak with Garlic and Rosemary?
Mediterranean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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