Grilled (or Broiled) Flank Steak with Rosemary

Beef

  • ½ cup soy sauce

  • ½ cup olive oil

  • 4½ tablespoons honey

  • 6 large garlic clove, minced

  • 3 tablespoons chopped fresh rosemary (or 1 tablespoon dried)

  • 1½ tablespoons coarsely ground black pepper

  • 1½ teaspoons salt

  • ¼ - ½ teaspoon red pepper flakes

  • splash of balsamic vinegar

  • One 2 1/4-lb flank steak, cross-hatched 1" cuts on both sides

Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate for 2 hours, turning occasionally.
Prepare barbecue (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 for 5 minutes. Cut across grain into thin strips. Arrange on platter and serve.
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