Grilled Flank Steak With Rosemary

This is a great "company" meal and goes well with the potato gratin with boursin that Mean Chef posted. It's from Bon Appetite's "Entertaining with Style" 1996. I have served it often and always gotten rave reviews from everyone.

• Ready In: 28 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup soy sauce
• 1⁄2 cup olive oil
• 4 1⁄2 tablespoons honey
• 6  garlic cloves, minced (or more to taste!)
• 3  tablespoons  chopped fresh rosemary
• 1 1⁄2 tablespoons fresh coarse ground black pepper
• 1 1⁄2 teaspoons salt
• 2 1⁄2 lbs  flank steaks

Directions

1. Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
2. Add steak and turn to coat.
3. Cover and refrigerate at least two hours, turning occasionally.
4. Preheat grill or broiler to medium high heat.
5. Remove meat from marinade and discard marinade.
6. Grill steak to desired doneness, about 4 minutes per side for medium rare.
7. Transfer steak to work surface and let stand 5 minutes.
8. Cut across grain into thin strips.
9. Arrange on a platter and serve.