Try using this versatile cut of beef as a topping for salads, a filling for quesadillas, or as a signature entrée as in the Pepper and Herb Crusted Flank Steak.

2 flank steaks, approximately 2 pounds each¼ cup thyme, freshly minced2 tablespoons tarragon, freshly minced2 tablespoons black pepper, coarsely ground1 tablespoon rosemary, freshly minced4 cloves garlic, finely minced2 teaspoons salt2 teaspoons brown sugar2 teaspoons extra virgin olive oil2 teaspoons soy sauce1 teaspoon crushed red pepperAdd all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with plastic cling wrap and refrigerate for 2 to 12 hours.Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450 to 500 degrees) for 5 minutes on each side. Internal temperature of steak should reach 140 to 150 degrees for medium rare to medium doneness.For optimum tenderness, cut flank steaks across the grain into ¼-inch slices and serve.