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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.