My friend Kate brought me some fresh herbs a few weeks ago and I have been using them in all of my cooking since then. You really can’t compare the flavor of fresh picked herbs to store bought herbs. There is something so satisfying when going out and picking your herbs for dinner. You know it’s going to be fresh and flavorful! The one herb I haven’t used a ton of is rosemary. I think rosemary is an intimidating herb; I had a bad experience with it a while back and haven’t used it since. True, I did make a delicious chicken dish with it and that is why I felt that I could venture out and try another recipe with rosemary in it.
Rosemary, like cilantro, is a hit or miss herb. You either love it or you hate it. I am trying to love it again because it adds such a wonderful earthy woody flavor to any dish. My biggest issue is making sure that the rosemary isn’t the only flavor you taste, you want the complexity of the herb, but you don’t want to feel like you are eating sprigs of rosemary. That would be a bit intense and not good eats! I found this recipe online and thought it would be good to try because it has lots of other power house flavors like soy sauce, honey, and garlic. I added some balsamic vinegar to the marinade mixture to really make it sing with flavor!
My summer job just ended which means I have lots of extra time to cook. This is great because now I can take my time when preparing meals instead of rushing through them. This marinade comes together very quickly, so I let the meat marinate in the sauce longer than I normally would (about 8 hours). I think that the steak would taste just as good if it only marinated for 2 hours, but it will be even more amazing if you marinate it over night! Trust me the results are totally worth it! This steak was packed full of flavor. The rosemary really complimented the soy sauce and garlic. I really liked the addition of the balsamic vinegar because it was so floral and added a whole other dimension to the steak. I would say even though the rosemary plays a back seat role in this dish due to the saltiness of the soy sauce and the tang from the balsamic vinegar, it was the star ingredient that married all of the other flavors together perfectly.
Seriously, this dish takes minutes to put together, but it tastes like you took hours to make. I made some long grain wild rice and some broccoli to serve alongside this delicious beef! I also had some fresh garlic bread to soak up any juices left behind from the meat. YUMMM!! If you have 10 minutes tonight, make this dish and let it marinade over night. If you don’t want to wait that long, let it marinate for 2 hours then grill the beef. This is my new favorite flank steak recipe! If you love Asian and Italian flavors, you will really enjoy this steak. This recipe will open your eyes to how amazing rosemary can be!
- 1/2 cup soy sauce *I used low sodium soy sauce*
- 1/2 cup olive oil
- 4 1/2 tablespoons honey *I only used 3 tablespoons*
- 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
- *I added 1/2 cup of balsamic vinegar*
- 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. *I marinated my steak for 8 hours*
- 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 Arrange on platter and serve.