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Peppery Grilled Steaks Recipe

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Coarsely ground pepper adds the perfect amount of spice to flank steaks. We enjoy this grilled entree year-round.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
10-12 servings
TOTAL TIME:
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.
Originally published as Peppery Grilled Steaks in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p216

  • 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)
  1. 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.
  2. 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.
Originally published as Peppery Grilled Steaks in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p216

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