- Pepper And Herb Seasoning
- 1/4 Cup Fresh ThymeMinced
- 1 Tablespoon Fresh Rosemary leavesMinced
- 1 Teaspoon Crushed Red pepper flakes
- 2 Tablespoons Fresh TarragonMinced
- 2 Tablespoons Coarsely Ground black pepper
- 2 Teaspoons Salt
- 2 Teaspoons Dark brown sugar
- 2 Teaspoons Extra-virgin olive oil
- 2 Teaspoons Soy sauce
- 2 Flank SteakApproximately 2 Pounds Each
- 4 Garlic clovesMinced Fine
Flap steak is one of the toughest beef cuts when cooked wrong, but it is one of the best-tasting grilled steaks when done right. The wide, narrow cut provides more surface area for the delicious bark to develop. The secrets to a great flank steak are grilling it quickly over a hot fire and slicing it against the grain.
One of the most common ways to flavor meat is to marinate it. A marinade does not have to be liquid to be effective; instead of a highly seasoned liquid, a dry rub or a paste can have the same effect. A long soak in a mixture of fresh herbs and spices infuses the thin steak with flavor..
by rustbucket11 @ flickr
To make a coarse paste, mix the pepper and herb seasoning ingredients in a small dish and whisk thoroughly.
Spread the paste evenly on both sides of each flank steak.
Refrigerate the flank steaks separately for 2 to 12 hours, covered in plastic wrap.
Start a charcoal and/or wood fire for direct grilling.
Grill the steaks directly over the coals (approximately 450 to 500°F) for 5 minutes on each side, or until an internal temperature of 135 to 145°F is reached for medium-rare to medium doneness.
Allow 10 to 15 minutes for the meat to rest under tented foil. For optimum tenderness, cut the flank steaks across the grain into 14-inch thick slices.