Pepper and Herb Crusted Flank Steak
from Family Features
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
Notes, Tips & Suggestions
Created by Champion
Pitmaster Chris Lilly
Expert's note: The flank steak is one of the most overworked muscles of all cuts of beef. If prepared wrong, it is the toughest. If prepared right, it is one of the best-tasting charcoal-grilled foods. Try using this versatile cut of beef as a topping for salads, a filling for quesadillas, or as a signature entrée. Some fresh herbs, a quick grill, and KC Masterpiece on the side will make this steak explode with flavor.
Preparation Time:
15 minutes, plus 2 to 12 hours for
marinade
Cooking Time:
10 minutes
