Bloody Good Steak

By connoisseur • July 21, 2011 • 2 Comments

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Author Notes: I have experimented with Balsamic vinegars of varying age and viscosity. 12 year old (or thereabouts) is a good choice, it is luscious and syrupy, but won't cause financial hardship. - connoisseur

Serves 3-4(depending on size of slab and ferocity of appetites)

1 Slab of Flank Steak
2 TB Black Peppercorns
Extra Virgin Olive Oil
Kosher Salt
Real Balsamic Vinegar

Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed
Drizzle meat on both sides with olive oil and salt. Rub peppercorns onto both sides, coating like Steak au Poivre
Heat Cast-iron skillet until very hot. Cook meat on both sides (3-4 minutes or so, depending on size of slab). Meat should be well-browned but still rare. Should be soft to the touch when pressed
Remove steak and drizzle liberally on both sides with vinegar. Let rest for 15 minutes. Slice and serve, spooning bloody juicy vinegar sauce onto meat