My second solo meal for the 4th was Pepper-&-Herb-Crusted Flank Steak also from Big Bog Gibson's BBQ Cookbook. The flank steak was marinaded in a 4 herb marinade for 2-12 hours (8 for me) and then went straight onto the grill and was direct grilled over high heat for 10 minutes. It was rested for 10 minutes and then cut across the grain on the bias (angled) into 1/4" thick slices. I gotta tell you this was one of the tastiest pieces of beef I've ever had in my mouth. The marinade had retained all of it's potency and add to that the flavor of the charred beef and mesquite chunks and you had something great.
The herbs were tarragon, thyme, rosemary & garlic
The remaining ingredients for the herb paste were table salt, red pepper flakes, brown sugar, black pepper, EVOO & soy sauce.
The herbs are all chopped and it is time to make the herb paste.
Before and after mixing pix on the herb paste.
The 1 3/4 pound flank steak has been coated with the herb paste on all sides.
The flank steak grilled for 5 minutes a side over direct high heat. I used mesquite chips in the smoker drawer.
The flanks steak gets tented with foil and rests for 10 minutes.
The steak gets cut across the grain on the bias. The temperature probe helped assure a perfect medium rare.
The steak is sliced
The meat was served with some mashed potatoes and savory beef gravy.
The flank steak just exploded with flavor from the herb paste, grilling, mesquite smoke and itâ€™s natural beefy flavor. I was amazed how many complex flavors were present.