Recipe for Pepper and Herb Crusted Flank Steak | Grilling with Rich Recipe for Pepper and Herb Crusted Flank Steak

Posted By: Richard Wachtel
Published: June 16, 2016

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Pepper and Herb Crusted Flank Steak

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June 16, 2016


1In small bowl, combine all wet and dry seasonings and mix well, forming coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with GLAD® Cling Wrap and refrigerate for 2-12 hours.

2Build 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 degrees F for medium rare to medium doneness.

3For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.

Recipe created by Barbecue Expert Chris Lilly on Behalf of Kingsford® Charcoal


2 flank steaks (approximately 2 pounds each)

1/4 cup thyme, freshly minced

2 tablespoons tarragon, freshly minced

2 tablespoons black pepper, coarsely ground

1 tablespoon rosemary, freshly minced

4 cloves garlic, finely minced

2 teaspoons salt

2 teaspoons brown sugar

2 teaspoons extra-virgin olive oil

2 teaspoons soy sauce

1 teaspoon crushed red pepper

2 flank steaks (approximately 2 pounds each)


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