Easy beyond belief. Only 3 ingredients for the main course? Count me in! One ingredient, coarse black pepper, coats the flank steak for a zesty bust of flavor, complementing the rare grilled meat. It’s best to crush your own, in a mortar and pestle or a spice mill. The entrée can be served warm or at room temperature.
Many reviewers commented that it was too salty, we didn’t think so. But because it’s very hard to find a 2-pound flank steak, ours was just over 1 1/2 pounds, and therefore we used less salt to begin with.
Ours sides were baked onion rings and a side salad. Dinner done.
Pepper-Crusted Flank Steak
Ingredients
- 1 flank steak, about 2 lbs.
- 2 Tbsp. kosher salt (such as Diamond Crystal)
- 3 Tbsp. coarse crushed black peppercorns (do not use regular table pepper)
Directions
- Pat steak dry. Sprinkle 1 tablespoon salt on each side.
- 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. Or place on a rack over a rimmed baking sheet and put in the refrigerator, uncovered, overnight or up to 24 hours.
- 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.
- 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.
Adapted from a recipe by David Tanis for NYTimes Cooking
Accounting for Taste 