2 one and a half pound flank steaks with silver skin removed and scored in a criss-cross pattern across both sides
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
2 garlic cloves, minced
1 teaspoon mustard powder
1 teaspoon onion powder
2 teaspoons cracked black pepper
2 teaspoon sea salt or rock salt
½ cup olive oil
Mix together the marinade and marinate steaks in the above mixture for 1-8 hours.
Pre-heat your barbecue to 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 and let stand 5-10 minutes.
Slice on an angle across the grain of the meat in ½ inch slices and serve on top of a salad or with toasted garlic baguettes.