Pepper-and-Herb-Crusted Flank Steak

Name: Pepper-and-Herb-Crusted Flank Steak
Yield: serves 6 to 8
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

December 9, 2011

Flank steak is the only steak that comprises a single large muscle. It is located in the underbelly muscles of a cow, between the rib and the hip. This oval-shaped cut ranges from 1 to 1 1/2 pounds and is long, thin, and very fibrous. Select a bright red flank steak that has plenty of marbling. If prepared incorrectly, flank steak is one of the toughest cuts of beef, but when cooked properly it is one of the best-tasting grilled meats. The large, thin cut results in more surface area to form a flavorful bark. The secrets to cooking a great flank steak are grilling quickly over a hot fire and slicing the meat across the grain. One of the most popular ways to flavor meat is marination. However, a marinade doesn’t need to be liquid to be effective; the same effect can be achieved with a dry rub or a paste rather than a highly seasoned liquid. In this recipe a long soak in a blend of fresh herbs and seasonings makes the thin steak explode with flavor.

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