Tested till perfect Grilled Rosemary Garlic Flank Steak with Potatoes and Carrots

Grilled Rosemary Garlic Flank Steak with Potatoes and Carrots

When everything cooks together on the barbecue, it's truly a no-fuss dinner.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupvegetabIe oil
  • 2 tbsp 2tbspbalsamic vinegar or wine vinegar
  • 1 tbsp 1tbspchopped fresh rosemary
  • 2 tsp 2tspDijon mustard
  • 2 2cloves garlic, minced
  • 1 tsp 1tsppacked brown sugar
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1 1flank steakflank steaks, (about 1-1/2 lb/750 g)
  • 4 4potatoes, peeled (about 1 lb/500g)
  • 4 4carrotcarrots
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In shallow glass dish, whisk together oil, vinegar, rosemary, mustard, garlic, brown sugar, salt and pepper; remove half and set aside. Add steak to remaining marinade in dish; turn to coat. Let stand for 10 minutes.

Meanwhile, cut potatoes into 1/4-inch (5 mm) thick rounds. Cut carrots diagonally into 1/2-inch (1 cm) thick slices. In microwaveable bowl, combine potatoes, carrots and 1/3 cup (75 mL) hot water; cover and microwave at high until tender-crisp, 5 minutes. Drain. Add reserved marinade; toss together.

Arrange steak, potatoes and carrots on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare and vegetables are tender and grill-marked, about 12 minutes.

Transfer steak to cutting board; tent with foil and let stand for 5 minutes. Transfer potatoes and carrots to plates; keep warm. Thinly slice steak across the grain; serve with potatoes and carrots.

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Nutritional Information Per serving: about

cal 497 pro 42g total fat 24g sat. fat 6g
carb 28g fibre 4g chol 69mg sodium 593mg

% RDI:

calcium 4 iron 28 vit A 182 vit C 27
folate 14
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