This is one of those recipes that satisfies a craving for something bold, herb-forward, and perfectly charred. The Grilled Flank Steak with Rosemary Marinade pairs a simple, aromatic marinade with a long, lean cut of beef that benefits from a short, hot sear and a thoughtful resting period. Whether you’re feeding a weeknight family or firing up the grill for friends, this dish delivers big flavor without complicated steps.

Why this recipe works

Flank steak is thin, flavorful, and responds beautifully to marinades. The combination of reduced-sodium soy sauce and extra-virgin olive oil creates a balanced, savory base while honey adds a touch of caramelized sweetness as the meat sears. Fresh rosemary and garlic give this steak a fragrant, Mediterranean character. Black pepper brings a warm bite, and just a touch of Kosher salt enhances all the flavors without overpowering them.

Ingredients

▢½cup reduced-sodium soy sauce
▢½cup extra-virgin olive oil
▢4½ tablespoons honey
▢6 medium garlic cloves, minced
▢3 tablespoons chopped fresh rosemary
▢1 tablespoon freshly ground black pepper
▢1½ teaspoons Kosher salt
▢2½ pounds flank steak

Equipment you’ll need

Large resealable plastic bag or shallow baking dish for marinating
Whisk or fork for combining the marinade
Sharp knife and cutting board
Charcoal or gas grill (or a heavy grill pan)
Tongs and an instant-read thermometer
Foil or a cutting board for resting

Prep notes

Plan ahead: the steak benefits from at least 2 hours to absorb flavor and up to 8 hours in the refrigerator. Remove the steak from the fridge about 30 minutes before grilling so it comes closer to room temperature—this helps cook the meat more evenly. Mince the garlic finely and chop the fresh rosemary so their flavors truly infuse the marinade.

Marinade assembly

Combine the liquid ingredients and aromatics in a bowl. The reduced-sodium soy sauce provides umami without excess salt, while extra-virgin olive oil ensures a smooth coating and helps the rosemary and garlic adhere to the meat. Honey brings color and caramelization at high heat.

Step-by-step instructions

Make the marinade: In a medium bowl, whisk together ▢½cup reduced-sodium soy sauce, ▢½cup extra-virgin olive oil, and ▢4½ tablespoons honey until the honey is fully incorporated. Stir in ▢6 medium garlic cloves, minced, and ▢3 tablespoons chopped fresh rosemary. Finish by adding ▢1 tablespoon freshly ground black pepper and ▢1½ teaspoons Kosher salt. Taste the mixture and adjust only if you feel it needs a touch more pepper; stick to the listed amounts for the recipe.
Marinate the steak: Place ▢2½ pounds flank steak in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the meat, ensuring the steak is evenly coated on both sides. If using a bag, press out excess air and seal; if using a dish, cover tightly with plastic wrap. Refrigerate for at least 2 hours and up to 8 hours to let the flavors penetrate.
Bring the steak to room temperature: About 30 minutes before you plan to grill, remove the steak from the fridge. Let it sit, covered, on the counter to take the chill off. This step helps the steak cook more evenly.
Preheat the grill: Prepare your grill for direct high heat. If using a gas grill, preheat to medium-high to high heat. If using charcoal, bank the coals for a hot, even surface. Clean the grates and oil them lightly so the steak doesn’t stick.
Shake off excess marinade: Just before placing the steak on the grill, remove the meat from the marinade and let any large drops drip off. Discard the used marinade. You want some surface moisture for good heat transfer, but not a pool of liquid that will steam the meat instead of searing it.
Grill the flank steak: Using tongs, place the steak on the hottest part of the grill. Cook undisturbed for about 4–6 minutes to develop a good sear. Flip the steak and cook for another 3–5 minutes. Because flank steak is thin, it cooks quickly—target an internal temperature of 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium.
Check for doneness: Use an instant-read thermometer inserted into the thickest part of the steak to confirm the internal temperature. Keep in mind that the steak will continue to cook slightly while resting.
Rest the steak: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes. Resting allows the juices to redistribute and makes the meat more tender and juicy when you slice it.
Slice against the grain: Identify the grain of the flank steak (the direction the muscle fibers run). Using a sharp knife, slice the steak thinly against those fibers at a slight diagonal. Thin slices maximize tenderness and make every bite easier to chew.
Serve: Arrange the sliced steak on a platter. Spoon any pan juices or a small drizzle of fresh olive oil over the top if you like. This steak pairs beautifully with grilled vegetables, a simple green salad, or a bed of fluffy rice.

Troubleshooting and tips

If the steak is sticking to the grill: Make sure the grates were oiled before cooking and that the steak had time to develop a proper sear before you tried flipping it. A well-seared surface releases more easily.
If the steak tastes too salty: Use reduced-sodium soy sauce as called for in the ingredients. Also, make sure to stick to the listed amounts of Kosher salt—the marinade’s soy sauce carries sodium, so the additional salt is minimal here.
If the steak is tough: Do not overcook flank steak. Aim for medium-rare to medium and always slice thinly against the grain to shorten muscle fibers and improve tenderness.
If you don’t have a grill: A heavy cast-iron grill pan works well. Preheat it until very hot, then sear the steak using the same timing guidelines. You can finish in a 400°F oven briefly if extra thickness requires it.

Flavor variations

Want to tweak the profile? Add a splash of fresh lemon juice to the marinade for a citrus lift, or stir in a teaspoon of smoked paprika for a subtle, smoky depth. For a spicier kick, a pinch of red pepper flakes mixed into the marinade will do the trick. Fresh herbs like thyme or oregano can be swapped for rosemary if you prefer a different herbal note. Any changes should be small so the core balance between soy, oil, and honey remains intact.

Serving suggestions

This Grilled Flank Steak with Rosemary Marinade works as the centerpiece for many kinds of meals:

Serve over a bed of lemon-herb couscous with charred cherry tomatoes and wilted spinach.
Slice thin and pile into warm pita pockets with cucumber, yogurt sauce, and fresh herbs.
Make steak tacos with quick-pickled red onions, cilantro, and a squeeze of lime.
Pair with roasted baby potatoes and a crisp green salad for a classic, balanced plate.

Make-ahead and storage

You can make the marinade and combine it with the steak up to 8 hours in advance and keep it refrigerated. Once grilled and cooled, store sliced steak in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet over low heat with a splash of water or broth to keep it from drying out. Leftovers also work excellently cold in salads or wraps.

Nutritional notes

This recipe balances protein with healthy fats from the extra-virgin olive oil. Using reduced-sodium soy sauce lowers overall sodium while still giving the savory, umami flavor that makes the dish so satisfying. Honey provides a natural sweetener that caramelizes at high heat to create an appetizing crust.

Final thoughts

The Grilled Flank Steak with Rosemary Marinade is straightforward, flexible, and full of flavor. It’s a great recipe to keep in your rotation because it comes together with pantry-friendly ingredients and produces a crowd-pleasing result. The key moments—letting the steak marinate, preheating the grill, and slicing against the grain—are simple steps that make a clear difference in the final dish. Try it once and you’ll see why this preparation becomes a go-to for gatherings and weeknight dinners alike.

Printable recipe card

Ingredients:

▢½cup reduced-sodium soy sauce
▢½cup extra-virgin olive oil
▢4½ tablespoons honey
▢6 medium garlic cloves, minced
▢3 tablespoons chopped fresh rosemary
▢1 tablespoon freshly ground black pepper
▢1½ teaspoons Kosher salt
▢2½ pounds flank steak

Directions (condensed):

Whisk soy sauce, olive oil, and honey in a bowl. Stir in garlic, rosemary, black pepper, and Kosher salt.
Place flank steak in a large resealable bag or shallow dish. Pour marinade over steak, seal or cover, and refrigerate 2–8 hours.
Remove steak from fridge 30 minutes before grilling to come toward room temperature.
Preheat grill to medium-high/high and oil grates.
Remove steak from marinade, discard marinade, and place steak on the grill. Sear 4–6 minutes per side, aiming for 125–130°F for medium-rare or 135°F for medium.
Transfer steak to a cutting board and rest 8–10 minutes, tented with foil.
Slice thinly against the grain and serve.

Enjoy this simple but impressive Grilled Flank Steak with Rosemary Marinade with your favorite sides and watch it become a new favorite for backyard dinners and weeknight feasts alike.

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Grilled Flank Steak with Rosemary Marinade

Boldly flavored flank steak marinated in rosemary, garlic, honey and soy for a juicy, savory finish.

Prep Time15

Cook Time12

Total Time2 27

Servings: 6 servings

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup extra-virgin olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced medium cloves
3 tablespoons fresh rosemary, chopped
1 tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
2 1/2 pounds flank steak

Instructions

In a large resealable plastic bag, whisk together the soy sauce, olive oil, honey, minced garlic, chopped rosemary, black pepper and kosher salt until combined.
Add the flank steak to the bag and turn it to coat thoroughly in the marinade; press out excess air and seal the bag.
Refrigerate the sealed bag for 2 to 10 hours, turning the bag occasionally to redistribute the marinade.
When ready to cook, drain and discard the marinade and let the steak sit at room temperature for about 15 minutes.
Preheat a grill to medium-high heat.
Grill the steak 4 to 6 minutes per side for medium-rare, or until it reaches your desired doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice the steak thinly against the grain into strips and serve.