Peppercorn Flank Steak

Name: Peppercorn Flank Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine; 454 grams flank steak; 2 garlic cloves, minced; 2 Tbsps mixed peppercorns, crushed; 2 teaspoons Worcestershire sauce

Need a gluten free and dairy free main course? Peppercorn Flank Steak could be an amazing recipe to try. One portion of this dish contains approximately 25g of protein, 6g of fat, and a total of 203 calories. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have wine, flank steak, peppercorns, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Score a diamond pattern on both sides of steak.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Sprinkle the peppercorns over both sides of steak, pressing pepper into steak.

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Peppercorns

Pepper

Steak

Add steak to bag; seal and marinate in refrigerator 1 hour.

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Steak

Remove steak from bag; discard marinade.

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Marinade

Steak

Prepare grill.

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Grill

Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

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Cooking Spray

Steak

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Grill

Cut steak diagonally across the grain into thin slices.

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Grains

Steak

Equipment

Ziploc Bags

Grill

Ingredients

Servings:

118milliliters

dry red wine 454grams

flank steak 2

garlic cloves, minced 2Tbsps

mixed peppercorns, crushed 2teaspoons

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.