Best 6 Peppered Herb Flank Steak Recipes

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Peppered herb flank steak is a dish that combines the bold flavors of black pepper and aromatic herbs with a tender and flavorful cut of beef. This recipe is perfect for a quick and easy weeknight meal, or for a special occasion dinner party. The flank steak is marinated in a mixture of olive oil, herbs, and spices, then grilled or pan-seared to perfection. The result is a juicy, flavorful steak that is sure to please everyone at the table.

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HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES



Herb-Crusted Flank Steak with Cherry Tomatoes and Olives image

Categories     Beef     Garlic     Olive     Tomato     Fourth of July     Low Carb     Vinegar     Rosemary     Steak     Summer     Grill/Barbecue     Tarragon     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar

Steps:

  • For steak:
  • Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  • For tomatoes:
  • Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
  • Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  • Preheat grill for medium-high heat.
  • Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

PEPPERED FLANK STEAK



Peppered Flank Steak image

Make and share this Peppered Flank Steak recipe from Food.com.

Provided by Hamre Recipes

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 1/2 lb) lean flank steak
1 teaspoon fresh ground pepper
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1 teaspoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice

Steps:

  • Trim fat from steak. Rub steak with pepper, garlic, and salt.
  • Heat oil in a large skillet over medium-high heat. Add steak; cook 6 minutes on each side or until steak is desired degree of doneness, basting with vinegar.
  • Cut steak across grain into thin slices. Drizzle lemon juice over steak.

PEPPERED HERB FLANK STEAK



Peppered Herb Flank Steak image

This is adapted from a recipe in Simply Classic, a junior league cookbook. The 8 hour marinating time is really required to make this flank steak delicious. Marinating time is not included in prep and cooking time.

Provided by breezermom

Categories     Steak

Time 35m

Yield 9 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup green onion, chopped
1/4 cup Dijon mustard
4 garlic cloves, minced
1 tablespoon black pepper, coarsely ground
1 teaspoon black pepper, coarsely ground
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 teaspoon salt
3 lbs flank steaks
fresh thyme sprigs or fresh rosemary sprig

Steps:

  • Combine the first 9 ingredients in a small bowl; stir well.
  • Place the steak in a large heavy-duty, zip lock bag. Pour the marinade over the steaks; seal the bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
  • Remove the steaks from the marinade, discarding marinade. Cook, covered with grill lid, over medium-hot coals for 7 to 8 minutes on each side or to desired degree if doneness.
  • To serve, slice the steaks diagonally across the grain into thin slices. Garnish, if desired.

GARLIC AND PEPPER MARINATED FLANK STEAK



Garlic and Pepper Marinated Flank Steak image

Categories     Beef     Garlic     Broil     Marinate     Low Carb     Kid-Friendly     Low Cal     Low/No Sugar     Grill/Barbecue     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 5

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)

Steps:

  • Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.

GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE



Grilled Flank Steak with Olive and Herb Sauce image

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h35m

Number Of Ingredients 6

2 flank steaks (3 1/2 to 4 pounds total)
2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Steps:

  • Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
  • Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
  • Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

Tips for Cooking Peppered Herb Flank Steak:

  • Always use high-quality flank steak for the best results.
  • Marinate the steak for at least 30 minutes, but preferably overnight, to allow the flavors to penetrate the meat.
  • Use a sharp knife to slice the steak against the grain for more tender results.
  • Cook the steak over high heat to quickly sear the outside and lock in the juices.
  • Don't overcook the steak, or it will become tough and dry. Cook for 5-7 minutes per side for medium-rare, or to your desired doneness.
  • Let the steak rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.
  • Serve the steak with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Peppered herb flank steak is a flavorful and versatile dish that is perfect for a quick and easy weeknight meal. Marinating the steak in a mixture of olive oil, herbs, and spices infuses it with flavor, while cooking it over high heat creates a tender and juicy steak. Serve it with your favorite sides for a delicious and satisfying meal.

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