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.

　　

Ingredients

serves 6 to 8

　　

Pepper and Herb Seasoning

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

　　

Step 1

Combine the pepper and herb seasoning ingredients together in a small bowl and mix well to form a coarse paste. Spread the paste evenly over both sides of each flank steak. Wrap the flank steaks individually with plastic wrap and refrigerate for 2 to 12 hours.

　　

Step 2

Build a charcoal and/or wood fire for direct grilling. Grill the steaks directly over the coals (approximately 450 to 500°F) for 5 minutes on each side, until an internal temperature of 135 to 145°F is reached for medium-rare to medium doneness.

　　

Step 3

Let the meat rest under tented foil for 10 to 15 minutes. For optimum tenderness, cut the flank steaks across the grain into 1/4-inch-thick slices and serve.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Oak, Mesquite

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.