Pepper and Herb Crusted Flank Steak

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Ingredients
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rosemary freshly, minced
1 tbsp.
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crushed red pepper
1 tsp.
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flank steaks, approximately 2 pounds each
2
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black pepper, coarsely ground
2 tbsp.
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tarragon, freshly minced
2 tbsp.
-
brown sugar
2 tsp.
-
extra-virgin olive oil
2 tsp.
-
salt
2 tsp.
-
soy sauce
2 tsp.
-
garlic, finely minced
4 cloves
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thyme, freshly minced
0.25 cup
Main Ingredient: SteakMain Ingredient: BeefMeals & Dishes: DinnerMeals & Dishes: Main CourseCredit: Chris LillyTagline: Turn a tough cut into a crowd pleaser. 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 most tender.Cooking Method: GrilledCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.

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