EmailTweet 0 Pepper and Herb Crusted Flank Steak By RFChef Grilled September 19, 2012 Yields: 6 Servings Directions 1Add all seasonings together in a small bowl and mix well, forming a coarse paste. 2Spread paste evenly over both sides of each flank steak. 3Wrap each flank steak individually with plastic cling wrap and refrigerate for 2 to 12 hours. 4Build a charcoal fire for direct grilling. 5Grill steaks directly over coals (approximately 450° to 500°F) for 5 minutes on each side. 6Internal temperature of steak should reach 140° to 150°F for medium rare to medium doneness. 7For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.Source: Family Features Ingredients 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 00:00 Share this:FacebookTwitterGooglePinterestEmailPrintLike this:Like Loading... Related Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email.