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Herb and Peppercorn Crusted Flank Steak
Recipe

9 INGREDIENTS • 9 STEPS • 2HRS 20MINS

Herb and Peppercorn Crusted Flank Steak

5.0
4 ratings
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?
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Herb and Peppercorn Crusted Flank Steak
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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?
2HRS 20MINS
Total Time
$3.41
Cost Per Serving
Ingredients
Servings
4
us / metric
Pink Peppercorns
1 Tbsp
Pink Peppercorns
Garlic
3 cloves
Large Garlic
Fresh Rosemary
1 Tbsp
Fresh Rosemary, chopped
Fresh Thyme
1 Tbsp
Fresh Thyme, chopped
Olive Oil
2 tsp
Nutrition Per Serving
VIEW ALL
Calories
270
Fat
13.1 g
Protein
29.4 g
Carbs
7.1 g
Add to plan
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Herb and Peppercorn Crusted Flank Steak
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 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.
step 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.
step 2
Peel and mince the Garlic (3 cloves). Prepare the chopped fresh Fresh Rosemary (1 Tbsp) and chopped Fresh Thyme (1 Tbsp).
step 3
Add the garlic, Kosher Salt (2 tsp), rosemary, thyme and Ground Black Pepper (2 tsp) to the bowl. Stir to combine.
step 3 Add the garlic, Kosher Salt (2 tsp), rosemary, thyme and Ground Black Pepper (2 tsp) to the bowl. Stir to combine.
step 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.
step 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.
step 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.
step 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.
step 6
Cover lightly with plastic wrap and refrigerate at least 2 hours and up to 8.
step 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.
step 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.
step 8
Transfer steak to a clean cutting board, and tent with tin foil for 7 to 8 minutes to rest.
step 8 Transfer steak to a clean cutting board, and tent with tin foil for 7 to 8 minutes to rest.
step 9
Slice very thinly, on a bias, across the grain.
step 9 Slice very thinly, on a bias, across the grain.
Tags
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Dairy-Free
American
Budget-Friendly
Gluten-Free
Beef
Grill
BBQ
Keto
Low-Carb
Shellfish-Free
Dinner
Father's Day
Game Day
Summer
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