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Pink Peppercorn Flank Steak
Serves 2 (plus some leftovers)

- 1 pound flank steak
- 2 Tablespoons oil (for cooking steak)
- 2 Tablespoons pink peppercorns
- 2 Tablespoons butter
- 1/2 Cup red wine
- 1 shallot, minced
- Salt and pepper

Flank steak is relatively thin so it’s important to cook it right. The important things are:

1) Let it come to room temperature before cooking it. I gave mine a rub with some salt and pepper on each side and let it sit for about 30 minutes (covered) at room temperature while I prepped other stuff.

2) Cook it on high heat for just a few minutes a side.

3) Let it rest for 5 minutes before slicing it (while you make the sauce).

4) Slice it across the grain of the meat so it’s easy to eat.


Link: Flank Steak with Pink Peppercorns