My friend, Amy, made a grilled bison flank steak at a BBQ this summer and it was out of this world. Seriously, the flavor was amazing. She shared her marinade recipe with me (an old Bon Appétit recipe) and I made it a couple times this summer; and I’ve decided that recipe is too good to keep to myself. If you can find Bison flank steak, that should be your first choice. If not, then any old flank steak will do.
Grilled Flank Steak with Rosemary Marinade
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 4 1/2 tablespoons honey
- 6 large garlic cloves, minced
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 1 1/2 tablespoons coarsely ground black pepper
- 1 1/2 teaspoons salt
- 1 2 1/4-pound flank steak
- Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
- Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
- I always marinate in a plastic baggie. It makes it easier to turn and there is no plan to clean. Simply toss the baggie when the meat hits the grill. Note: You don't want to save any of the marinade that has raw juices in it from the baggie.
- I had my steak marinate overnight. I’m thinking the longer the better; it really helped the meat absorb all of the yummy flavors.
- I added some dried red pepper flakes to the marinade (imagine that).
Pair with your favorite red wine. I’m partial to Zinfandel or blends.
I marinated these gorgeous, local green onions in the same marinade and they were awesome. I also grilled asparagus that I just tossed with olive oil, and salt and pepper and topped with fresh Parmesan once I removed it from the grill. Oh, and I made a spinach salad with goat cheese and roasted root vegetables.
Cheers to flavorful meat!