One of my favorite cuts of meat is the flank steak. It’s lean but flavorful, requires very little prep and cooks quickly on the grill. Perfect for summer, right?
Total Time
2hr 20min
5.0
4 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
1
Tbsp
Pink Peppercorns
•
1
tsp
Fennel Seeds
•
3
cloves
Large
Garlic
•
2
tsp
Kosher Salt
•
1
Tbsp
Fresh Rosemary
, chopped
•
1
Tbsp
Fresh Thyme
, chopped
•
2
tsp
Ground Black Pepper
•
2
tsp
Olive Oil
•
1.5
lb
Flank Steak
Cooking Instructions
1.
With a mortar and pestle or in a clean coffee grinder, crush the Pink Peppercorns (1 Tbsp) and Fennel Seeds (1 tsp). Transfer to a small bowl.
2.
Peel and mince the Garlic (3 cloves). Prepare the chopped fresh Fresh Rosemary (1 Tbsp) and chopped Fresh Thyme (1 Tbsp).
3.
Add the garlic, Kosher Salt (2 tsp), rosemary, thyme and Ground Black Pepper (2 tsp) to the bowl. Stir to combine.
4.
Place the Flank Steak (1.5 lb) on a platter or rimmed baking sheet. Rub half of the Olive Oil (2 tsp) over one side of the steak.
5.
Sprinkle on half of the peppercorn-herb mixture and press into the steak to adhere. Flip the steak and continue with the remaining olive oil and rub. Press the rub into the steak with your fingers.
6.
Cover lightly with plastic wrap and refrigerate at least 2 hours and up to 8.
7.
Preheat the grill to high heat (about 500 degrees F or 260 degrees C). Place the steak on the grill and turn the heat down to a medium-high heat (about 450 degrees F or 230 degrees C). Grill 5 to 6 minutes per side for a medium-rare steak.
8.
Transfer steak to a clean cutting board, and tent with tin foil for 7 to 8 minutes to rest.
9.
Slice very thinly, on a bias, across the grain.
Nutrition Per Serving
CALORIES
270
FAT
13.1 g
PROTEIN
29.4 g
CARBS
7.1 g
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