Pepper-Crusted Flank Steak
Updated January 1, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- 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
1 flank steak, about 2 pounds
1 ½ tablespoons kosher salt (such as Diamond Crystal)
3 tablespoons coarse crushed black peppercorns
Nutritional analysis per serving (6 servings)
2 grams carbs; 103 milligrams cholesterol; 258 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 1 gram fiber; 360 milligrams sodium; 32 grams protein
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
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.
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.
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....
I made this on my Komodo grill: amazing ROI for such a simple recipe and relatively inexpensive cut of meat. Made extra the second time, amazing leftovers for days! Obviously people who are concerned about saltiness can use less — why argue!
Please read cover to cover , J. kenji Lopez -Alt , "The Food Lab: Better Home Cooking Through Science ". Excellently written, funny and simple . Talks about everything, from dry brining , knife skills etc . A must read!
All recipes for flank steak that I've seen say to cook fast on high heat. Would it work to cook from frozen as in Melissa Clark's Seared Frozen Rib Steaks recipe (https://body-change.today/recipes/12282-seared-frozen-rib-steaks%3C/a%3E%29? That's how I cook steaks and it's so easy to get them to the correct doneness when cooked slowly.