Pat steak dry with paper towels. Combine sugar and salt in a small bowl. Rub half of the sugar mixture on both sides of steak. Transfer steak to a large resealable plastic bag; refrigerate 1 to 3 hours.
This sugar and salt rub gives flank steak a texture that cannot be beat! This recipe also has a sauce that pairs perfectly with steak. The sauce incorporates green peppercorns that bring a peppery punch and vinegar tang that complement any steak.
Servings and Ingredients
|1 (1-lbs.) Hy-Vee Angus Reserve beef flank steak|
|2 tbsp. Hy-Vee granulated sugar|
|1 tbsp. kosher salt|
|¼ c. bourbon whiskey|
|2 tbsp. Hy-Vee unsalted butter, cut up|
|1 tbsp. green peppercorns in vinegar, drained, plus additional for garnish|
|1 c. Hy-Vee no-salt-added beef broth|
|¼ c. Hy-Vee heavy whipping cream|
|Steamed broccolini, for serving|
|Italian parsley , for garnish|
Things To Grab
- Paper towels
- Resealable plastic bag
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Heavy medium skillet
- Small serving bowl
- Serving platter
Place oven rack 5 inches from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil. Place wire rack in pan; generously spray rack with nonstick spray. Remove steak from plastic bag. Sprinkle with remaining sugar mixture. Place steak on prepared wire rack in pan.
Broil steak 4 to 6 minutes or until steak reaches 130 degrees for medium-rare or 140 degrees for medium doneness. Transfer steak to a cutting board. Loosely cover with foil and let rest 5 minutes.
For sauce, combine bourbon, butter, and 1 tablespoon green peppercorns in a heavy medium skillet. Bring to a simmer over medium heat. Continue simmering 2 to 3 minutes or until reduced by half. Stir in beef broth and cream; simmer 10 to 12 minutes or until reduced to about 1/3 cup. Transfer to a small serving bowl. Garnish with additional peppercorns, if desired.
To serve, cut steak across grain into 1/4 inch thick slices. Arrange on a serving platter with steamed broccolini. Garnish with parsley, if desired. Serve with cream sauce.
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Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 205mg
- Sodium: 3780mg
- Total Carbohydrates: 13g
- Protein: 51g