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Pepper Crusted Flank Steak
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Sign inIf you've ever had Steak au Poivre, this is going to look pretty similar, except it's grilled and there is no pan sauce.
Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- ¼ cup peppercorns, cracked
- Salt
- ¾ tsp cayenne pepper
- 1½ tbsp smoked paprika
- 1 ea. (1 pound) flank steak
- Dijon mustard
Method
- Combine the peppercorns, salt, cayenne, and paprika. Set aside.
- Brush steak with mustard. Apply seasoning mixture and gently massage into meat.
- Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 °F for medium rare.
- Remove and let rest, uncovered, for 7 minutes.
- Slice as thinly as humanly possible across the grain and serve warm.