Mesquite-Grilled Flank Steak with Garlic and Rosemary

By · Reviewed by AislePrompt Editorial · ·

A smoky mesquite-grilled flank steak infused with fresh garlic and rosemary for a bold, savory flavor. This american-inspired grilling ready in about 140 minutes pairs flank steak, fresh rosemary, chopped, 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 "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.

Prep: 130 min Cook: 10 min Serves 4 American cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Mesquite-Grilled Flank Steak with Garlic and Rosemary take to make?

Total time is about 140 minutes (130 min prep + 10 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 Mesquite-Grilled 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 Mesquite-Grilled 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 Mesquite-Grilled 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 Mesquite-Grilled Flank Steak with Garlic and Rosemary?

American grilling 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.

Related recipes