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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Remove the flank steak from the refrigerator and let it sit at room temperature for 20 minutes.

Step 2

Pat the steak dry with a paper towel. Season both sides generously with the kosher salt, coarse black pepper, and garlic powder.

Step 3

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.

Step 4

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).

Step 5

Remove the steak from the pan and let it rest on a cutting board covered loosely with aluminum foil.

Step 6

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.

Step 7

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.

Step 8

Slice the rested flank steak thinly against the grain to ensure tenderness.

Step 9

Serve the sliced steak drizzled with the pan sauce. Garnish with freshly chopped parsley for added flavor and color.

Nutrition Facts

Serving size	(829.8g)

Amount per serving	% Daily Value*
Calories	1662.8

Total Fat 117.2g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 474.8mg	0%
Sodium 3390.1mg	0%
Total Carbohydrate 21.7g	0%
Dietary Fiber 5.3g	0%
Total Sugars 4.9g
Protein 137.7g	0%

Vitamin D 18.1IU	0%
Calcium 173.3mg	0%
Iron 14.5mg	0%
Potassium 2013.2mg	0%

*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.

Source of Calories

Fat: 62.3%

Protein: 32.5%

Carbs: 5.1%