Grilled Peppercorn and Herb Crusted Flank Steak

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Grilled Peppercorn and Herb Crusted Flank Steak

Ingredients

1 ½ -2 lb. flank steak cut of beef

3 tablespoon mixed whole peppercorns

1 tablespoon Atlantic SaltWorks Flake Finishing Salt

2 sprigs fresh rosemary

3 sprigs fresh thyme

1/2  teaspoon red pepper flakes

Step-by-Step

1 place flank steak at one end of a large sheet of waxed paper;

2 place remaining ingredients in bowl of mini chopper fitted with metal blade; process 1-2 minutes until peppercorns and herbs are chopped

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3 evenly spread and rub half the mixture onto flank steak with your hand; fold wax paper sheet over beef; flip steak; fold back waxed paper; spread and rub the remaining mixture; wrap steak securely in wax paper; allowed flank steak to rest at room temperature two hours before grilling 

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4 heat grill; lightly oil grates of grill; unwrap flank steak; grill to your desired doneness 7-10 minutes per side ,using large kitchen tongs to flip flank steak; remove steak from grill, allow steak to rest 5 minutes before slicing to desired thickness

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Note~(I prefer to cook my beef medium/rare and grill approximately 5-7 minutes on each side)

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 A few nights ago I served this steak with; blue cheese dressed salad, sauté of baby portabella mushrooms and crispy onion rings! 

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5 Responses to Grilled Peppercorn and Herb Crusted Flank Steak

  1. Dave Moore says:

    Wow and all fresh topping like the sea flake from sea works…Going to ask the wife on this one as there is flank in firdge now :-)

  2. Patty says:

    My husband and I tried your recipe tonight. Due to the snowstorm we had to use the broiler, but can’t wait to grill it another time. It was delicious! As suggested, we paired the steak with mushrooms and homemade crispy onion rings. Fantastic!

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