Grilled Rosemary Flank Steak

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  • 1/2 cup TABASCO® brand Steak Sauce
  • 1 large shallot, minced (2 tablespoons)
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh chopped rosemary, or 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 large flank steak, about 2 pounds
  • Rosemary sprigs for garnish (optional)


Combine TABASCO® Steak Sauce, shallot, garlic, vegetable oil, rosemary, and TABASCO® Sauce in a 12 x 8-inch baking dish and mix well. Add flank steak and turn to coat both sides. Cover and marinate in refrigerator at least 2 hours or overnight; bring to room temperature before grilling.

Preheat grill or broiler to medium-high. Place steak on rack in grill or broiler pan. Cook 12 to 15 minutes, turning midway, for medium-rare or until desired doneness. Serve with additional steak sauce and garnish with rosemary sprigs, if desired.

Makes 6 to 8 servings.

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