Pepper-and-Herb-Crusted Flank Steak

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

Instructions

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