Rosemary Garlic Flank Steak & Asparagus Bowl
Grilled rosemary-garlic flank steak with roasted asparagus and garlic cloves over farro.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Rosemary is strong enough to hold its own against grilled beef, and a quick marinade with garlic and Dijon flavors the steak in 30 minutes. Asparagus and whole garlic cloves roast on one pan while the steak grills. Farro is our choice of base for its chewy texture.
Why this recipe works
Dijon helps the rosemary and garlic cling to the steak and adds a tangy edge. Roasted whole garlic cloves turn sweet and spreadable, a softer counterpart to the raw garlic in the marinade.
Ingredient notes
Fresh rosemary is resinous; chop it very finely. Dried rosemary can be gritty on a grilled steak.
Common mistakes
- Overcooking flank steak, which makes it tough.
- Roasting thin asparagus for 15 minutes; check at 8 to 10.
What to serve with it
Crumbled feta or a spoonful of chimichurri.
Meal prep
Store the steak unsliced if possible and slice when reheating.
More bowls like this
Cooking tips
Scrape most of the minced garlic off before grilling so it doesn't burn. Rest the steak fully; flank releases a lot of juice if cut early.
Swaps and variations
Use sirloin or hanger steak. Use quinoa or brown rice for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently.
Recipe
Rosemary Garlic Flank Steak & Asparagus Bowl
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
You’ll need: grill pan or outdoor grill; rimmed sheet pan; medium pot; instant-read thermometer
Method
-
Mix 2 tablespoons olive oil, rosemary, minced garlic, Dijon, 1 teaspoon salt and the pepper. Rub over the steak and let it sit 30 minutes at room temperature or up to 8 hours refrigerated.
-
Cook the farro in salted boiling water 20 to 25 minutes, until tender. Drain and toss with the lemon juice.
-
Heat the oven to 425°F (220°C). Toss the asparagus and unpeeled garlic cloves with the remaining olive oil and salt and roast 10 to 15 minutes, until the asparagus is tender-crisp and the garlic is soft.
-
Heat a grill pan to high and cook the steak 4 to 5 minutes per side, to 130°F to 135°F (54°C to 57°C) for medium-rare.
-
Rest the steak 10 minutes and slice thinly across the grain.
-
Divide the farro among 4 bowls, add the asparagus, steak and roasted garlic.
Questions
What temperature is medium-rare?
130°F to 135°F (54°C to 57°C). USDA recommends 145°F (63°C) with a 3-minute rest.
Can I cook the steak in the oven?
Broil 4 inches from the heat, 4 to 5 minutes per side.
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