Name: Easy Steak Au Poivre (French-Style Flank Steak)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 (1 1/2 to 2-pound) flank steak; 2 tablespoons peppercorns (black or mixed); Kosher salt, to taste; 2 tablespoons vegetable or grapeseed oil; 1 tablespoon unsalted butter; 1 large shallot, minced (or 3 tablespoons minced onion); 1/2 cup low-sodium beef broth or stock; 1/4 cup heavy cream; 1 sprig fresh thyme or 1/2 teaspoon dried thyme leaves; Finely chopped fresh parsley, for garnish (optional)

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This easy steak au poivre recipe takes the elegance of French cuisine and makes it weeknight accessible. Instead of expensive tenderloin or strip steak, I use a budget-friendly flank steak, giving it a peppercorn crust and finishing it with a rich, creamy pan sauce. It’s a flavorful, satisfying meal that feels fancy but only takes 30 minutes to make from start to finish.

Easy Steak Au Poivre (French-Style Flank Steak)

Why You’ll Love This Recipe

I love how this dish feels restaurant-quality without the effort or cost. Flank steak is easy to find and budget-friendly, but when it’s crusted in cracked peppercorns and paired with a rich, creamy sauce, it tastes like something much fancier. It’s a straightforward recipe with big rewards, perfect for weeknights or when I want to serve something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (1 1/2 to 2-pound) flank steak
2 tablespoons peppercorns (black or a mix of colors)
Kosher salt, to taste
2 tablespoons vegetable or grapeseed oil
1 tablespoon unsalted butter
1 large shallot, minced (or 3 tablespoons minced onion)
1/2 cup low-sodium beef broth or stock
1/4 cup heavy cream
1 sprig fresh thyme or 1/2 teaspoon dried thyme leaves
Finely chopped fresh parsley, for garnish (optional)

Directions

Score the steak: I make a shallow cross-hatch pattern on one side of the steak using a sharp knife. This helps keep it from curling while cooking.
Crack the peppercorns: I crush the peppercorns using a mallet or heavy skillet until they’re roughly broken—not too fine, or they’ll burn.
Season the steak: After patting the steak dry, I season it generously with salt, then press the cracked peppercorns into the scored side.
Sear the steak: I heat a large cast iron skillet over medium-high heat, add oil, and place the steak pepper-side up. I sear it for 4 to 8 minutes per side depending on thickness, until it reaches 130-135°F for medium-rare.
Rest the steak: I transfer it to a cutting board to rest while I prepare the sauce.
Make the sauce: I wipe out extra oil and pepper bits from the pan, then add butter and shallots over medium-low heat. I cook until softened, about 2 minutes.
Finish the sauce: I pour in the beef broth, cream, and thyme. I let it simmer, stirring occasionally, until the sauce reduces by half and coats the back of a spoon, about 5 minutes. I remove the thyme sprig and season with salt to taste.
Serve: I slice the steak against the grain and spoon the creamy pepper sauce over the top. Garnish with parsley if I have it.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use hanger or flap steak instead of flank if I want a slightly different texture.
A pepper blend gives the sauce more complexity—I love trying black, green, and pink peppercorns together.
If I want a lighter version, I use half-and-half instead of heavy cream and it still turns out great.
For extra herbs, I’ve added a sprig of rosemary or a pinch of herbes de Provence to the sauce.

storage/reheating

I store any leftover steak in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the slices in a skillet over low heat or in the microwave in short intervals. I reheat the sauce separately and add a splash of broth or cream if it thickens too much.

FAQs

What cut of beef works best for this recipe?

I like flank steak because it’s lean, flavorful, and cooks quickly. Hanger or flap steak also work well with this method.

How do I keep the steak from curling when cooking?

Scoring the surface with a shallow cross-hatch pattern helps the steak stay flat and cook evenly.

How do I know when the steak is perfectly cooked?

I use a meat thermometer and aim for 130-135°F for medium-rare. Letting it rest after cooking helps lock in the juices.

Can I make this recipe without cream?

Yes, I’ve used a mix of broth and non-dairy milk in a pinch, though the sauce won’t be quite as rich. Coconut cream can also be a good alternative.

Do I have to use cracked peppercorns?

Cracked peppercorns give the steak its signature flavor and texture, but I’ve made it with coarsely ground pepper in a pinch. Just avoid fine pepper, which can burn easily.

Conclusion

This steak au poivre is one of those recipes that proves simple can still be special. I love how quickly it comes together and how the bold peppery crust and creamy sauce transform an affordable cut of beef into something truly memorable. Whether it’s a casual weeknight or a dinner that needs a little extra flair, this dish never disappoints.