Pepper-and-Herb-Crusted Flank Steak

• 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

1. Combine the pepper and herb seasoning ingredients together in a small bowl and mix well to form a coarse paste.
2. Spread the paste evenly over both sides of each flank steak.
3. Wrap the flank steaks individually with plastic wrap and refrigerate for 2 to 12 hours.
4. Build a charcoal and/or wood fire for direct grilling.
5. Grill the steaks directly over the coals (approximately 450 to 500F) for 5 minutes on each side, until an internal temperature of 135 to 145F is reached for medium-rare to medium doneness.
6. Let the meat rest under tented foil for 10 to 15 minutes.
7. For optimum tenderness, cut the flank steaks across the grain into 1/4-inch-thick slices and serve.
8. Indirect heat
9. Hickory, Oak, Mesquite

thyme, tarragon, rosemary, ground black pepper, garlic, salt, brown sugar, red pepper, extravirgin olive oil, soy sauce, flank steaks

Taken from www.epicurious.com/recipes/food/views/pepper-and-herb-crusted-flank-steak-377280 (may not work)