My Recipe Box

Mediterranean-Style Flank Steak


Serves four to six.

This steak gets a wet rub before grilling; the oil helps the other flavors spread.

  • 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
  • 1 Tbs. kosher salt
  • 1 Tbs. ground black pepper
  • 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
  • 1 recipe Chunky Tomato-Basil Vinaigrette

Mix the oil, garlic, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 20 min. at room temperature. Meanwhile, heat a gas grill to medium-high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer. Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain, portion onto dinner plates, spoon on the vinaigrette, and serve.

Drink Suggestions

Pour a light, fruity Côtes du Rhône blend, or a Grenache-based rosé.

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 240, Fat (kcal): 15, Fat Calories (g): 140, Saturated Fat (g): 5, Protein (g): 23, Monounsaturated Fat (g): 8, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 1, Sodium (g): 1230, Cholesterol (g): 55, Fiber (g): 0,

Photo: Scott Phillips

Prepared this pretty much as directed, didn't have any shallots for the chunky tomato vinegarette, so subbed with green onions. I reserved a little of the rub and added a little more olive oil to it,and poured over the grilled steak as it was resting. This gave it a little more flavour and helped prevent any dryness. This was a wonderful way to prepare a flank steak and will do again and again.

I made this using a skirt steak and let it sit at room temp for more than an hour. I also made the tomato-basil vinaigrette to go with it. My kids snarfed this down so fast, that they thought they died and went to heaven. They asked me to make it again. I absolutely love this recipe. I used a mixture of thyme, sage, rosemary and marjoram -- all from my garden.


An easy summer recipe with great results. I used tomatoes fresh from the farmer's market, and the results were incredible. I only grilled the steak 9 minutes total, so be careful not to overcook.

This was outstanding! A great way to make flank steak.

I have made this recipe ever since it was first published. We love it. When summer cherry tomatoes and basil are abundant it's the go to recipe for a party. Easy!!!

This is my absolute favorite recipe for serving at a party. You can produce a lot of meat from the grill very quickly. one thing I do is make shallow slices across the grain both ways. This keeps the steak from curling when you grill it and it helps to keep the herbs on the steak.

Great flavor from the rub and the tomato/shallot salad is addictive. Even the family member who doesn't like tomatoes had multiple servings. Easy to serve for a crowd and always gets rave reviews.

Cookbooks, DVDs & More