Combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried rosemary, thyme, paprika, black pepper, sea salt, red pepper flakes, lemon juice, and honey in a bowl. Whisk together until the marinade is smooth and all spices are fully incorporated into the mixture.

Pat your flank steak dry with paper towels to ensure proper marinade adhesion. Score the surface lightly in a crosshatch pattern using a sharp knife to help tenderize the grilled meat.

Place the steak in a large zip-top bag or shallow dish and pour the marinade over completely. Massage the marinade into the meat for 2-3 minutes, ensuring every surface receives coating, then refrigerate for 15-20 minutes minimum.

Preheat your grill to high heat (450-500°F) and oil the grates lightly to prevent sticking. Remove the tender labor day grilled flank steak recipe from the refrigerator and let it reach room temperature for 5 minutes before grilling.

Place the steak directly on hot grates and sear for 6-7 minutes on the first side without moving it. Flip carefully and cook the second side for 5-6 minutes until the internal temperature reaches 130-135°F for medium-rare doneness.

Remove the grilled steak to a cutting board and tent loosely with foil, resting for 5 minutes to distribute juices. Place fresh rosemary sprigs on top while resting for added aromatic flavor.

Slice the meat thinly against the grain at a 45-degree angle, which is the secret to maximum tenderness. Arrange slices on a serving platter and drizzle any pan juices over the top.