One of my favorite cuts of meat is the flank steak. It’s lean but flavorful, requires very little prep and cooks quickly on the grill. Perfect for summer, right?
A fresh herb and peppercorn rub elevates this simple dinner to eye-popping, Wow! I used garlic (of course) and loads of fresh thyme and rosemary. But to me, it’s the cracked fennel and pink peppercorn that make your tongue tingle and really add flavor.
If you have a mortar and pestle use it to crush the peppercorns and fennel seed, otherwise a clean coffee grinder will do the trick.
Liberally sprinkle the rub on both sides of the steak and place it in the fridge for several hours to soak up the goodness. It’s incredible how the flavors really penetrate the meat.
This makes an easy weeknight meal with a little bit of forethought. Just put the rub on the steak in the morning and it’s ready to grill when you get home. Easy-peasy!
Don’t forget the sides! Here’s some quick and easy favorites:
- French Fries
- Rosemary Mustard Roasted Potatoes
- Grilled Chipotle Lime Corn on the Cob
- Summer Vegetable Saute
- Mashed Cauliflower
- Grilled Greek Orzo Salad
Herb and Peppercorn Crusted Flank Steak
Flank steak is a very lean cut, so you won't get flavor from fat... Use this spice rub to bring out the best in this steak! Perfect for paleo and low carb diets.
- 1 tablespoon pink peppercorns
- 1 teaspoon fennel seed
- 3 large cloves garlic peeled and minced
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 teaspoons black pepper freshly ground
- 2 teaspoons olive oil
- 1 pound flank steak
- With a mortar and pestle or in a clean coffee grinder, crush the pink peppercorns and fennel seed. Transfer to a small bowl and add garlic, salt, rosemary, thyme and black pepper. Stir to combine. Set aside.
- Place the flank steak on a platter or rimmed baking sheet. Rub one teaspoon of olive oil over one side of the steak. Sprinkle on half of the peppercorn-herb mixture and press into the steak to adhere. Flip the steak and continue with the remaining olive oil and rub. Press the rub into the steak with your fingers. Cover lightly with plastic wrap and refrigerate at least 2 hours and up to 8.
- Preheat the grill to a high heat (about 500 degrees). Place the steak on the grill and turn the heat down to a medium high heat (about 450). Grill 5-6 minutes per side for a medium rare steak.
- Remove steak to a clean cutting board, tent with tin foil for 7-8 minutes to rest.
- Slice very thinly, on a bias, across the grain.