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Pepper-and-Herb-Crusted Flank Steak

Cuisine:

    Flank steak is the only steak made entirely of a single large muscle. It may be discovered in the cow's underbelly muscles between the rib and the hip. The length, thinness, and fibrousness of this long, thin, and fibrous oval-shaped cut ranges from 1 to 112 pounds. A bright red flank steak with a lot of marbling is ideal.

    • 2 to 12 Hours + 10 minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    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..

    Featured image:
    Flank Steak
    by rustbucket11 @ flickr

    Steps

    1
    Done

    To make a coarse paste, mix the pepper and herb seasoning ingredients in a small dish and whisk thoroughly.

    2
    Done

    Spread the paste evenly on both sides of each flank steak.

    3
    Done

    Refrigerate the flank steaks separately for 2 to 12 hours, covered in plastic wrap.

    4
    Done

    Start a charcoal and/or wood fire for direct grilling.

    5
    Done

    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.

    6
    Done

    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.

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