Pepper Crusted Flank Steak
Pepper Crusted Flank Steak takes the cracked-pepper idea behind steak au poivre and moves it to the grill. A coat of Dijon mustard holds a thick crust of peppercorns, smoked paprika and cayenne in place, so the meat gets heat, smoke and a sharp tang with no pan sauce to make. Flank is lean and chewy if mishandled, so the 7 minute rest and thin slicing across the grain matter.
Instructions
Stir the cracked peppercorns, salt, cayenne and smoked paprika together in a small bowl and set the mixture aside.
Brush the flank steak all over with Dijon mustard, which acts as the glue for the crust. Press the seasoning mixture onto the meat and gently massage it in so it sticks.
Grill the steak over high heat until it is well marked on both sides. Lower the heat to medium and keep cooking, turning often, until the internal temperature reaches 140 °F for medium rare.
Transfer the steak to a board and let it rest uncovered for 7 minutes so the juices settle.
Slice it as thinly as you can across the grain and serve warm.
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