Grilled Rosemary Flank Steak with White Bean Salad recipe provided by the Certified Angus Beef® brand.

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Grilled Rosemary Flank Steak with White Bean Salad

Serves 6
Cuisine: American
Category: Steaks
Refreshing and nutrient dense quick steak dinner idea! Marinate steak longer for more intense flavor (overnight if desired). For enjoyable bites of steak and maximum tenderness, be sure to rest flank steak before slicing, make one slice WITH THE GRAIN in half down the middle. Then slice the two pieces AGAINST THE GRAIN in thin ribbons.
Prep Time
20 mins
Other Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
  • 2 pounds Certified Angus Beef ® flank steak
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons fresh ground pepper, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup rough chopped flat leaf Italian parsley
  • 1 small shallot, thinly sliced
  • 2 tablespoons coarse chopped capers
  • 2 (15.5 oz.) cans cannellini beans, drained and rinsed
  • 2 tomatoes, deseeded and diced
  1. With a pastry brush or by hand, coat flank steak evenly with 2-teaspoons olive oil. Season evenly on both sides with rosemary, salt and 1-teaspoon pepper. Plastic wrap and refrigerate 1 hour.
  2. Preheat grill or broiler.
  3. In a large mixing bowl combine lemon juice with remaining 2-tablespoons olive oil, 1/2- teaspoon pepper, parsley, shallot and capers. Stir in cannellini beans and diced tomato; set aside.
  4. Grill or broil steak 5 to 8 minutes per side over medium high heat or until steak reaches 130°F internal temperature for medium doneness. Allow to rest for 5 minutes, slice steak thinly across the grain. Serve over bean salad.
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