Skip to content

Pepper and Herb Crusted Flank Steak

  • Yields: 6 Servings
  • Cook time: 10 minutes
  • Prep time: 2 h 15 m


  • 1 Tbsp. 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
  • 1/4 cup thyme freshly minced


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.

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.

For optimum tenderness, cut flank steaks across the grain into ¼ inch slices and serve.

The earthiness of the herbs paired with the mild fruitiness of the apple wood.

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now