Mesquite-Grilled Flank Steak with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky mesquite-grilled flank steak infused with fresh garlic and rosemary for a bold, savory flavor. This American grilling recipe, ready in about 140 minutes, pairs flank steak, fresh rosemary, chopped, and garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Prep: 130 min Cook: 10 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 1.5 lbs flank steak in a shallow dish and rub marinade evenly over both sides. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: If using mesquite wood chips, soak 1 cup in water for 30 minutes and add to charcoal or smoker box on gas grill to impart smoky flavor.
  4. Step 4: Preheat grill to high heat (about 500°F). Remove steak from marinade and let excess drip off.
  5. Step 5: Grill steak over direct heat for 4-5 minutes per side for medium-rare doneness, or longer to desired doneness, rotating once halfway through each side.
  6. Step 6: Remove steak from grill and tent loosely with foil; rest for 10 minutes before slicing thinly against the grain to serve.

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