Pepper and Herb Crusted Flank Steak
Let's get grilling
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
The earthiness of the herbs paired with the mild fruitiness of the apple wood.
Cooking for 6 people
Ingredients
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rosemary freshly, minced
1 tbsp.
-
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
-
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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