Ok, so I'm new at the steak thing. I mean not new at eating it, or even grilling it, but when it comes to cooking steak inside my home, I'm so clueless. Ok, so I fibbed a little there because I don't grill it either, my husband does that for me. Either way, I don't really cook steaks but I saw these gorgeous flank steaks at the shop and just had to have them. Not ideal cuts I know, but trust me. I should have photographed them raw, because they were so lovely I just couldn't pass them up. After looking through pinterest for a way to cook them, I came across this recipe for Bloody Good Steak. And it was quite good!
1 slab of flank steak
2 tbsp black peppercorns
Extra-virgin olive oil
Kosher salt
Balsamic Vinegar
Place peppercorns in a plastic bag and smash with a hammer until they are coarsely crushed. (Ok, I cheated here. I have 3 settings on my pepper grinder and just set it on the biggest setting.)
Drizzle olive oil and salt on both sides of the steak and then rub with the peppercorns.
Heat a cast iron skillet until hot (not too hot or you have a lovely smoke filled house and multiple smoke detectors going off through out your entire two story home...) Cook meat on both sides 3-4 minutes or so depending on size of meat. Meat should be well browned but still rare and soft to the touch when pressed.
Remove steak and drizzle liberally on both sides with vinegar. Let rest for 15 minutes before slicing and serving.
Bloody Good Steak
1 slab of flank steak
2 tbsp black peppercorns
Extra-virgin olive oil
Kosher salt
Balsamic Vinegar
Place peppercorns in a plastic bag and smash with a hammer until they are coarsely crushed. (Ok, I cheated here. I have 3 settings on my pepper grinder and just set it on the biggest setting.)
Drizzle olive oil and salt on both sides of the steak and then rub with the peppercorns.
Heat a cast iron skillet until hot (not too hot or you have a lovely smoke filled house and multiple smoke detectors going off through out your entire two story home...) Cook meat on both sides 3-4 minutes or so depending on size of meat. Meat should be well browned but still rare and soft to the touch when pressed.
Remove steak and drizzle liberally on both sides with vinegar. Let rest for 15 minutes before slicing and serving.
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