Rosemary marinade for steak
By Jessica – July 14th, 2010
I don’t generally like to post recipes here on Principia Gastronomica which are not my own. I’ll make exceptions for recipes which aren’t widely available (like Valentine’s pork chops) or which I’ve modified to some extent (like sweet and sour pork chops), but just pointing to a recipe on another site and saying “Hey, go make this!” feels like a cop-out.
However, some recipes are simply too good and too deserving of greater exposure to not write about, and one of those is the recipe for grilled flank steak with rosemary from Bon Appétit magazine in 1995.
My parents have used this marinade recipe for years, and their London broil (incidentally, that Wikipedia picture is their London broil) cooked outside on the barbecue to juicy, chargrilled perfection is probably the meal Jeremy and I request most often when we visit them. Here in Brighton, we don’t (yet) have a grill and don’t have ready access to flank steak either, so I use the marinade on regular steaks which I sear quickly in a griddle pan.
I think one secret to this recipe is the honey which, when it hits the hot grill, adds a fantastic caramelized depth to the already flavor-packed marinade. Combined with soy sauce, rosemary, pepper and garlic, you wind up with an umami-tastic taste which is sweet, savory, pungent and utterly addictive. I mean, just try to stop eating this steak once you’ve started.
To make enough marinade for a couple of good-sized steaks with plenty left over for drizzling and dipping, you’ll need:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 large garlic cloves, minced
- 1 1/2 tablespoons chopped fresh rosemary
- 1 tablespoon coarsely ground black pepper
- 2 steaks (rump steak, sirloin, rib steak - anything you like)
When you’re ready to cook the steaks, take them out of the marinade and brush off some of the garlic and rosemary so it doesn’t burn in the pan. Sear the steaks in a hot griddle pan or frying pan until they’re rare to medium rare, then remove them from the pan and let them sit a few minutes.
You can either serve the steaks in one piece or slice them thinly across the grain like you would with a flank steak. And if you want to use the leftover marinade as a sauce, bring it to a boil and simmer it for a few minutes. It’ll be super-concentrated and just right for drizzling over the cooked steak to add an extra flavor punch.
Note: The original marinade recipe calls for salt in addition to the soy sauce which I (and most of the reviewers on Epicurious) find a bit excessive. If you’re that way inclined, you could throw a pinch of salt into the marinade—just be aware that smaller steaks will absorb more of the marinade than a big slab of flank steak, and if you boil down the marinade afterwards, it’s going to be really salty. But hey, taste is a matter of taste, if you know what I mean.