Before we had kids, Ben and I enjoyed cooking elaborate meals with gourmet recipes. Some of our favorite memories have been cooking fancy multi-course meals with Ed and Caroline {insert inside jokes here}. But let’s be honest, with 4 businesses, 2 kids with extra-curricular activities, a construction project always in the works & more….we just don’t have a lot of time for fancy cooking or experimenting unless I’m doing recipe development for my clients.
So, if you’re like us you’ll totally appreciate this SIMPLE 3 ingredient marinade. Olive oil, garlic and rosemary. Nothing to it. I ended up marinating it overnight because … well, life got busy and we didn’t have time to grill it the night we had planned on. Ben loves his Big Green Egg smoker/grill and he perfectly cooked this flank steak to medium rare. Letting it rest and cutting against the grain ensures even more tenderness to this can-be tough steak. Enjoy it on a salad or with your favorite side.
~from our family to yours,
Nicki
Rosemary Flank Steak
Ingredients
- 1/4 cup olive oil
- 1 tbsp 3 cloves garlic, minced
- 1 tbsp fresh rosemary chopped
- 12 oz Brickfield Market flank steak
Instructions
- Add olive oil, garlic and fresh rosemary in a small bowl, stirring to combine.
- Place flank steak on a cutting board. Using a fork, pierce the steak on both sides throughout. Evenly coat all sides of steak with rosemary garlic olive oil. Place in resealable bag and let marinate 30 minutes to overnight.
- Preheat a grill to high. Grill the flank steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, covering lightly with foil. Once rested, thinly slice against the grain.
Recipe & Image Copyright Brickfield Market, LLC
www.brickfieldmarket.com
