Prep Time: 2 hours | Cook Time: 10 minutes
- 1 cup olive oil, divided
- 1/2 bunch rosemary, chopped
- 5 garlic cloves, sliced
- 4 6-oz flank steaks
- salt and pepper to taste
In a small saucepan heat up the olive oil with the rosemary and garlic and heat until it begins to bubble. Cook 2 minutes then remove from heat. Let the rosemary steep overnight in the fridge. In the morning strain the oil and discard the rosemary and garlic. Set the rosemary garlic oil aside.
Rub the steaks with 1/4 cup rosemary garlic oil and season with salt and pepper, while preheating your skillet over medium-high. Add the steaks to the pan and grill until desired temperature is reached, about 3 minutes per side for medium. Drizzle the steaks with a bit of the remaining oil and serve.
Use the leftover rosemary garlic oil to season chicken, fish, or vegetables.
The oil will solidify in the fridge, so heat up to make the olive oil pourable.
We love weeknight dinners! Try our Chicken Spaghetti with Sun-Dried Tomatoes.