Sugar Steak with Bourbon and Green Peppercorn Cream


Main Dish
Sugar Steak with Bourbon and Green Peppercorn Cream

Primary Media

User Rating

4.11 out of 5 stars
Rate it:
9 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    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. 

    Recipe Tags

    Servings and Ingredients

    Serves 2
    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


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    Nutrition facts


    650 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 205mg
    • Sodium: 3780mg
    • Total Carbohydrates: 13g
    • Protein: 51g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%