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Peppery Grilled Steaks

 Peppery Grilled Steaks
Coarsely ground pepper adds the perfect amount of spice to flank steaks. We enjoy this grilled entree year-round.
10-12 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.