Enjoy a delightful combination of flavors with our Grilled Rosemary Flank Steak paired with a fresh and zesty White Bean Salad. This dish features a perfectly seasoned and grilled flank steak served over a hearty salad of cannellini beans, tomatoes, capers, and herbs, making it a perfect meal for any occasion.

Author: Certified Angus Beef® brand Test Kitchen
Prep Time: 15 min
Marinade: 1 hr
Cook Time: 15 min
Total Time: 1 hr 30 min
Yield: 6 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Instructions

1. Prepare Steak: Coat the flank steak evenly with 2 teaspoons of olive oil using a pastry brush or by hand. Season evenly on both sides with chopped rosemary, Kosher salt, and 1 teaspoon of black pepper. Wrap in plastic wrap and refrigerate for 1 hour.

2. Preheat Grill: Preheat your grill or broiler.

3. Make Bean Salad: In a large mixing bowl, combine lemon juice with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of black pepper. Stir in the parsley, shallot, capers, cannellini beans, and diced tomatoes. Set aside.

4. Grill Steak: Grill or broil the steak for 5 to 8 minutes per side over medium-high heat, or until the steak reaches an internal temperature of 130°F for medium doneness. Allow the steak to rest for 5 minutes.

5. Slice and Serve: Slice the steak thinly across the grain. Serve over the prepared white bean salad.

Notes

Marinating Time: Allowing the steak to marinate in the fridge for at least 1 hour helps to enhance the flavors.

Resting Time: Let the steak rest for 5 minutes after grilling to retain its juices.

Pairing Suggestion: Serve with a side of crusty bread and a glass of red wine, such as Cabernet Sauvignon, to complement the rich flavors of the steak.

Grilled Rosemary Flank Steak with White Bean Salad