Pepper and Herb Crusted Flank Steak

Pepper and Herb Crusted Flank Steak

  By skstiffler  

September 19, 2012

  • Yields: 6 Servings
Pepper and Herb Crusted Flank Steak


1Add all seasonings together in a small bowl and mix well, forming a coarse paste.

2Spread paste evenly over both sides of each flank steak.

3Wrap each flank steak individually with plastic cling wrap and refrigerate for 2 to 12 hours.

4Build a charcoal fire for direct grilling.

5Grill steaks directly over coals (approximately 450° to 500°F) for 5 minutes on each side.

6Internal temperature of steak should reach 140° to 150°F for medium rare to medium doneness.

7For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.

Source: Family Features


2 flank steaks, approximately

2 pounds each

1/4 cup thyme, freshly minced

2 tablespoons tarragon, freshly minced

2 tablespoons black pepper, coarsely ground

1 tablespoon rosemary, freshly minced

4 cloves garlic, finely minced

2 teaspoons salt

2 teaspoons brown sugar

2 teaspoons extra virgin olive oil

2 teaspoons soy sauce

1 teaspoon crushed red pepper



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