Pepper-Crusted Flank Steak
Updated Jan. 2, 2025
- Total Time
- 35 minutes, plus 1 hour’s marinating
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes, plus 1 hour’s marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1flank steak, about 2 pounds
- 1½tablespoons kosher salt (such as Diamond Crystal)
- 3tablespoons coarse crushed black peppercorns
Nutritional analysis per serving (6 servings)
258 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 32 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat steak dry. Sprinkle ¾ tablespoon salt on each side.
- Step 2
Coat both sides of the steak with the crushed pepper, pressing down to coat evenly. Allow to rest and absorb seasoning for at least 1 hour.
- Step 3
Bring steak to room temperature. Grill over medium-hot coals or a covered gas grill at 450 degrees, about 4 to 5 minutes per side, until juices appear on the surface of the steak. Check with a meat thermometer; 125 degrees for rare, 130 for medium-rare. (Alternatively, cook in a cast-iron pan over medium-high heat or broil.) Let rest at least 10 minutes before slicing.)
- Step 4
With a sharp knife, slice on a slight bias against the grain, about ⅛-inch thick. Arrange on a serving platter. Serve warm or at room temperature.
Private Notes
Comments
There is nothing wrong with the sale amounts here — if you don't know the difference between Diamond Crystal and whatever salt you use when cooking, you should take the time to look it up and do the math to convert amounts. Diamond Crystal has about half the amount of salt per volume as Morton.
I had fun making this for the 1st time. It was not a cut I have used before. I learned about the importance of using the right salt from the show Salt, Fat, Acid, Heat by Samin Nosrat. This is now part of my summer picnic dinner. I serve it with warm corn tortilla and quick pickled red onion. It has been a great crowd pleaser.
Tammi, every other person on here commenting on the amount of salt says that the amount in this recipe is too much, including a reviewer who used Diamond Crystal. You're the outlier. I'm going to lean in the direction of the 'too much salt' crew when I make it this evening....
This is definitely how ya do it. I splash some Worcestershire sauce on the turn and finish with butter. Boooooyyaaaaaa.
Salt: Allow to rest and absorb seasoning for at least 1 hour. Salt breaks down fiber esp for a cut like flank steak. So it is important to let the seasoning do it's work. By letting the salt absorb into the meat the result is more tender and LESS salty taste.
I would say 118F for medium rare, and because heat “coats” after it comes off the heat, maybe even lower.
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