Basch’s Campfire Flank Steak

“To think Dalmascan air could taste so sweet.”

Basch fon Ronsenburg, FFXII


  • 1 flank steak, about 1½-2 lbs.
  • 1 tbsp. olive oil
  • Freshly-ground black pepper
  • Coarse kosher salt
  • Chili powder
  • Garlic powder
  • Crushed red pepper


Brush steak with olive oil.  Sprinkle with black pepper, salt, chili powder, garlic powder, and red pepper.  Repeat on other side.

Prepare a grill to high heat.  Place steak over direct heat, cover, and cook for 4 minutes.  Flip, cover, and continue to cook for 3 minutes.  Remove steak from grill and wrap in aluminum foil.  Let rest for 10 minutes.

Slice very thinly against the grain, at a slight diagonal, and drizzle with juices.  Serves about 3–4 people.