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Eric's Favorite Flank Steak: A Flavor-Packed Classic

Eric’s Favorite Flank Steak is the ultimate wet rub recipe! With fresh rosemary, garlic, and shallots, it’s a surefire way to transform a simple cut of meat into a flavor explosion.
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Ingredients
  

  • 2 lbs flank steak
  • 6 tablespoons olive oil
  • 6 medium garlic cloves
  • 1 medium shallot
  • 2 tablespoons fresh rosemary leaves (fresh only—no shortcuts!)
  • Kosher salt
  • Fresh cracked black pepper

Instructions
 

  • Fork It Up:
  • Start by poking the flank steak on both sides with a fork like you’re tenderizing your frustrations. This helps the rub work its magic.
  • Salt and Pepper Party:
  • Generously season both sides of the steak with kosher salt and freshly cracked black pepper. Don’t skimp—it’s the foundation of flavor!
  • Rub-a-Dub Blend:
  • Let the salt hang out on the steak for a few minutes to draw out some moisture. Meanwhile, toss the olive oil, garlic, shallot, and rosemary into a blender or food processor. Blend until smooth—it should smell like heaven in there.
  • Bag It Up:
  • Place the seasoned steak in a large zip-top bag. Pour the wet rub into the bag and massage it into the meat like you’re giving it a spa treatment. Seal the bag, ensuring the steak is fully coated.
  • Patience is a Virtue:
  • Let the steak marinate in the fridge for at least 1 hour, but ideally up to 24 hours. If you’re going for the full day, give the steak a little rub-down every 8 hours. It likes attention.
  • Prep for the Grill:
  • About 30 minutes before grilling, take the steak out of the fridge to come to room temperature. Cold steak and hot grills are not a good match.
  • Grill Time:
  • Fire up your grill to high heat. Place the steak on the grill and cook to your desired doneness—3-5 minutes per side for medium-rare is the sweet spot. Remember, flank steak cooks quickly, so don’t wander off!
  • Rest and Relax:
  • After grilling, let the steak rest under a foil tent for 5-10 minutes. This step is key—no cutting corners here (literally). Resting locks in all those glorious juices.
  • Slice and Serve:
  • Slice the steak thinly against the grain. Serve it up and bask in the glory of your steak masterpiece.

Notes

Pair this flank steak with roasted veggies, a crisp salad, or just eat it straight off the cutting board—no judgment here!
Enjoy Eric’s Favorite Flank Steak—it’s a recipe that never misses the mark.