Pepper-Crusted Flank Steak
Coarse crushed black peppercorns coat this flank steak for a zesty burst of flavor, complementing the rare grilled meat. It’s best to crush your own, in a mortar and pestle or spice mill. Serve warm or at room temperature.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1flank steak, about 2 pounds
- 2tablespoons kosher salt (such as Diamond Crystal)
- 3tablespoons coarse crushed black peppercorns
Instructions
Step 1
Pat steak dry. Sprinkle 1 tablespoon salt on each side.Step 2
Coat both sides of the steak with the crushed pepper, pressing down to coat evenly. Allow to rest and absorb seasoning for at least 1 hour.Step 3
Bring steak to room temperature. Grill over medium-hot coals or a covered gas grill at 450 degrees, about 4 to 5 minutes per side, until juices appear on the surface of the steak. Check with a meat thermometer; 125 degrees for rare, 130 for medium-rare. (Alternatively, cook in a cast-iron pan over medium-high heat or broil.) Let rest at least 10 minutes before slicing.)Step 4
With a sharp knife, slice on a slight bias against the grain, about ⅛-inch thick. Arrange on a serving platter. Serve warm or at room temperature.