Grilled Flap Steak with Shallot-Garlic-Rosemary Marinade

Maximum flavor with minimal effort: this budget-friendly flap steak delivers juicy, high-end taste through a flavorful shallot-garlic-herb marinade and simple grilling method. Similar to flank or skirt steak, yet incredibly delicious.

📝 Ingredients

• 2 to 3 pound flap steak
• 2 tsp Diamond kosher salt
• 1 tsp freshly ground black pepper
• 1 medium shallot
• 4 garlic cloves
• 3 Tbsp chopped rosemary
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil

👨‍🍳 Instructions

1. 1Make the marinade in a food processor, blender, or immersion blender, combine the shallot, garlic, rosemary, red pepper flakes, and olive oil, and process until smooth.
2. 2Season the flap steak generously with kosher salt and black pepper on all sides. Transfer the steak to a resealable plastic bag or shallow dish, pour in the marinade, and coat the meat evenly. Marinate for at least 1 hour or preferably 12 hours, in the refrigerator.
3. 3Prepare the grill for direct high-heat cooking. Let the steak sit at room temperature while you preheat the grill.
4. 4Grill the flap steak: Wipe excess marinade from the meat (if preferred), then place the flap steak over direct heat and grill for about 4 to 6 minutes per side, or until the internal temperature reaches 130° F for medium-rare or 140° F for medium.
5. 5Remove from the grill and rest on a cutting board for 10 to 15 minutes before slicing against the grain for optimal tenderness. Enjoy!