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Peppery Grilled Steaks
Coarsely ground pepper adds the perfect amount of spice to flank steaks. We enjoy this grilled entree year-round.
10-12 Servings
Prep: 10 min. + marinating Grill: 15 min.
Ingredients
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
2 green onions, chopped
4 teaspoons coarsely ground pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
3 beef flank steaks (about 1 pound
each
)
Directions
In a large resealable plastic bag, combine vinegar, oil, mustard,
garlic, onions, pepper, thyme, rosemary and salt; add steaks. Seal
bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steaks, covered, over medium heat
for 6-10 minutes on each side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°). Yield: 10-12 servings.
© Taste of Home 2011