Pepper and Herb Crusted Flank Steak
March 1, 2010 in Grilling Recipes, Recipes
Ingredients
- 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
Preparation
- Add all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with plastic cling wrap and refrigerate for 2 to 12 hours.
- Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450° to 500°F) for 5 minutes on each side. Internal temperature of steak should reach 140° to 150°F for medium rare to medium doneness.
- For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.
Serves
Makes 6 servings
