Skip to content

Pepper and Herb Crusted Flank Steak

  • Yields: 6 Servings
  • Cook time: 10 minutes
  • Prep time: 2 ¼ hours

Ingredients

  • 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

Instructions

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.

  1. Credit: Chris Lilly
  1. Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

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
Top