Pepper and Herb Crusted Flank Steak Print this recipe

Ingredients

• 1 tablespoon rosemary, freshly minced
• 1 teaspoon crushed red pepper
• 2 flank steaks, approximately 2 pounds each
• 2 tablespoons black pepper, coarsely ground
• 2 tablespoons tarragon, freshly minced
• 2 teaspoons brown sugar
• 2 teaspoons extra virgin olive oil
• 2 teaspoons salt
• 2 teaspoons soy sauce
• 4 cloves garlic, finely minced
• ¼ cup thyme, freshly minced

Instructions

1. 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 GLAD® Cling Wrap and refrigerate for 2 to 12 hours.
2. Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450–500°F) for 5 minutes on each side. Internal temperature of steak should reach 140–150°F for medium rare to medium doneness.
3. For optimum tenderness, cut flank steaks across the grain into ¼ inch slices and serve.
4. Recipe created by Barbecue Expert Chris Lilly, on behalf of Kingsford® Charcoal.

Credit

1. Chris Lilly