Marinated Garlic and Peppercorn Flank Steak
Unleash bold flavors with this Marinated Garlic and Peppercorn Flank Steak, a show-stopping recipe that combines simplicity with gourmet flair. Perfect for summer grilling or a cozy indoor cookout, this flank steak is infused with a savory marinade of crushed garlic, cracked black peppercorns, soy sauce, and a hint of brown sugar for a subtle sweetness. Smoked paprika and ground cumin add smoky, earthy undertones, while red wine vinegar and Worcestershire sauce give the dish an irresistible depth. After soaking up these robust flavors overnight, the steak is grilled to juicy perfection, delivering a tender, flavorful bite every time. Slice it thinly against the grain, garnish with fresh parsley, and serve as a main dish or atop a vibrant salad for a dinner that will leave everyone asking for seconds. With just 15 minutes of prep time, this easy yet impressive recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 6 whole garlic cloves
- 2 teaspoons black peppercorns
- 3 tablespoons olive oil
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the marinade. Using a mortar and pestle or a spice grinder, lightly crush the garlic cloves and black peppercorns. Set aside.
In a medium mixing bowl, combine the olive oil, soy sauce, brown sugar, red wine vinegar, Worcestershire sauce, ground cumin, smoked paprika, and kosher salt. Stir the mixture until the brown sugar is dissolved.
Add the crushed garlic and black peppercorns to the marinade, stirring again to fully incorporate the flavors.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the bag or cover the dish with plastic wrap. Allow the steak to marinate in the refrigerator for at least 4 hours, preferably overnight, to maximize flavor.
When ready to cook, preheat your grill or stovetop grill pan over medium-high heat.
Remove the steak from the marinade, letting any excess drip off. Discard the marinade.
Place the steak on the grill and cook for 6-8 minutes per side for medium-rare, or adjust cooking times to your desired doneness. Use a meat thermometer to ensure accurate cooking (135°F for medium-rare).
Once cooked, take the steak off the grill and let it rest for 5-10 minutes. This step allows the juices to redistribute for optimal flavor and tenderness.
Slice the steak thinly against the grain. Garnish with freshly chopped parsley and serve.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
