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)
Instructions
- Score one side of the flank steak with a shallow cross-hatch pattern to prevent curling.
- Crush peppercorns with a mallet or heavy skillet until roughly cracked.
- Pat steak dry, season generously with salt, and press cracked peppercorns into the scored side.
- Heat a large cast iron skillet over medium-high heat with oil. Place steak pepper-side up and sear for 4–8 minutes per side, or until internal temperature reaches 130–135°F for medium-rare.
- Transfer steak to a cutting board and let rest while preparing the sauce.
- Wipe excess oil and pepper from the pan, then melt butter over medium-low heat and sauté shallots for 2 minutes until softened.
- Add beef broth, cream, and thyme. Simmer until reduced by half and sauce coats the back of a spoon, about 5 minutes. Remove thyme sprig and season with salt to taste.
- Slice steak against the grain, spoon sauce over the top, and garnish with parsley if desired.
Notes
- Hanger or flap steak can be used instead of flank for a slightly different texture.
- Use a pepper blend (black, green, pink) for a more complex flavor.
- Half-and-half can replace heavy cream for a lighter sauce.
- Add rosemary or herbes de Provence for extra herbal notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg
