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Peppery Grilled Steaks Recipe

Coarsely ground pepper adds the perfect amount of spice to flank steaks. We enjoy this grilled entree year-round.
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min. YIELD:10-12 servings


  • 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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.