Pepper and Herb Crusted Flank Steak
Too tough of a steak for me, I guess it depends on how you cook it. Any suggestions on preparation?
This is a recipe from Big Bob Gibson BBQ in Decatur Alabama. They've won 7 grand master titles.
It calls for 2 flank steaks that are 2 lbs each.
For the marinade you'll need:
1/2 cup fresh tyme leaves, minced
2 Tblsp fresh terragon leaves, minced
1 Tblsp fresh rosemary leaves minced
2 Tblsp course ground pepper
4 garlic cloves, minced fine
2 tsp salt
2 tsp dark brown sugar
2 tsp extra virgin olive oil
1 tsp crushed red pepper flakes
2 tsp soy sauce
Mix the marinade well to form a paste. Rub the marinade onto the flank steaks so that each side gets an even coat. Wrap each steak tightly in plastic cling wrap then place in the refridgerator for 2 to 12 hours. You can use charcoal or a gas grill ( I prefer gas ). You want the cooking tempt to be 450 to 500 degrees. Place each steak on the grill and let it cook 5 minutes on each side or until the internal tempt is 135 to 140 degrees for medium rare. Take the steaks off the grill and let them rest in a foil tent for 15 minutes. Cut slices 1/4 inches accross the grain and serve.
I've grilled this several times and it's fantastic.
The longer you let it marinate, the better it will be.:headbang: