• 20minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 pounds flank steak

  2. 2 teaspoons cracked peppercorns, divided use

  3. 4 Tablespoons (1/2 stick or 1/4 cup) butter

  4. 1/4 cup brandy, slightly warmed

  5. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Place flank steak on a length of plastic wrap. Sprinkle with 1/2 teaspoon of cracked peppersorns . Flip the beef over and sprinkle the other side with 1/2 teaspoon peppercorns. (Reserve remaining 1 teaspoon peppercorns.) Cover with plastic wrap. Using the bottom of a heavy skillet, gently pound the peppercorns into the flank steak so they slightly embed into the meat.

  2. Heat the heavy skillet over medium-high heat. Melt butter in the skillet and add the unwrapped steak. Sear each side until browned, turning only once, to medium-rare (about 4 minutes per side). Remove to a platter, tent lightly with foil and keep warm.

  3. Remove skillet from the burner and add the warmed brandy . Return to the burner and ignite the brandy with a long match or barbecue lighter. Stir in cream and cook until the flames die out.

  4. Slice the flank steak on an angle, against the grain of the meat, into thin strips. Divide onto plates. To serve, top steak strips with the pan sauce and sprinkle with remaining cracked peppercorns.

  5. Yield: 4 servings


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