Pepper-and-Herb-Crusted Flank Steak Recipe

Name: Pepper-and-Herb-Crusted Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh thyme leaves, minced; 2 tablespoons fresh tarragon leaves, minced; 1 tablespoon fresh rosemary leaves, minced; 2 tablespoons coarsely ground black pepper; 4 garlic cloves, minced fine; 2 teaspoons salt; 2 teaspoons dark brown sugar; 1 teaspoon crushed red pepper flakes; 2 teaspoons extra-virgin olive oil; 2 teaspoons soy sauce; 2 flank steaks, approximately 2 pounds each

Servings: persons

1/4 cup fresh thyme leaves, minced
2 tablespoons fresh tarragon leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons coarsely ground black pepper
4 garlic cloves, minced fine
2 teaspoons salt
2 teaspoons dark brown sugar
1 teaspoon crushed red pepper flakes
2 teaspoons extra-virgin olive oil
2 teaspoons soy sauce
2 flank steaks, approximately 2 pounds each

1
Combine the pepper and herb seasoning ingredients together in a small bowl and mix well to form a coarse paste.
2
Spread the paste evenly over both sides of each flank steak.
3
Wrap the flank steaks individually with plastic wrap and refrigerate for 2 to 12 hours.
4
Build a charcoal and/or wood fire for direct grilling.
5
Grill the steaks directly over the coals (approximately 450 to 500F) for 5 minutes on each side, until an internal temperature of 135 to 145F is reached for medium-rare to medium doneness.
6
Let the meat rest under tented foil for 10 to 15 minutes.
7
For optimum tenderness, cut the flank steaks across the grain into 1/4-inch-thick slices and serve.
8
Indirect heat
9
Hickory, Oak, Mesquite

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh thyme leaves, minced, 2 tablespoons fresh tarragon leaves, minced, 1 tablespoon fresh rosemary leaves, minced, 2 tablespoons coarsely ground black pepper, and more.

Yes, Pepper-and-Herb-Crusted Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper-and-Herb-Crusted Flank Steak

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