Peppered Flank Steak
Elevate your weeknight dinner game with this bold and flavorful Peppered Flank Steak, a quick and satisfying recipe that’s perfect for a crowd or an intimate dinner. This dish celebrates the rich flavors of perfectly seared flank steak, generously crusted with coarse black pepper, kosher salt, and garlic powder for a robust, savory crust. Cooked in a sizzling cast-iron skillet, the steak is paired with a luscious pan sauce made from sautéed shallots, beef broth, Worcestershire sauce, and a touch of butter for a velvety finish. Tender slices of steak, cut against the grain for ultimate tenderness, are drizzled in the savory sauce and garnished with fresh parsley for a pop of color and freshness. Ready in just 35 minutes, this one-pan recipe delivers steakhouse-quality results in the comfort of your own kitchen, making it a perfect choice for steak enthusiasts. Serve with roasted vegetables, mashed potatoes, or a crisp green salad for a complete and utterly satisfying meal.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Coarse black pepper
- 1 tsp Kosher salt
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Shallot
- 1 cup Beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp Fresh parsley
Instructions
Remove the flank steak from the refrigerator and let it sit at room temperature for 20 minutes.
Pat the steak dry with a paper towel. Season both sides generously with the kosher salt, coarse black pepper, and garlic powder.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
Place the steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Remove the steak from the pan and let it rest on a cutting board covered loosely with aluminum foil.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the finely diced shallot and sauté for 2-3 minutes until softened.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 3-4 minutes until slightly thickened.
Slice the rested flank steak thinly against the grain to ensure tenderness.
Serve the sliced steak drizzled with the pan sauce. Garnish with freshly chopped parsley for added flavor and color.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 518 mg | 11% | |
*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.
