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Pepper Crusted Flank Steak
If you've ever had Steak au Poivre, this is going to look pretty similar, except it's grilled and there is no pan sauce.
Ingredients
ScaleNo serving count in the source — scale by factor
- peppercorns, cracked1/4 cup
- salt
- cayenne pepper3/4 tsp
- smoked paprika1 1/2 tbsp
- flank steak, 1 pound1
- dijon mustard
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine the peppercorns, salt, cayenne, and paprika. Set aside.
Brush steak with mustard. Apply seasoning mixture and gently massage into meat.
Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 °F for medium rare.
Remove and let rest, uncovered, for 7 minutes.
Slice as thinly as humanly possible across the grain and serve warm.