Bloody Good Steak

By • 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
  1. Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed
  2. Drizzle meat on both sides with olive oil and salt. Rub peppercorns onto both sides, coating like Steak au Poivre
  3. 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
  4. 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

Tags: balsamic, peppercorns, steak

Comments (2) Questions (0)

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almost 3 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

Wow. I love it when such a straightforward recipe sounds so good. I just might have to try this over the weekend.

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almost 3 years ago connoisseur

Peter, no wonder they chose you to work at food52. You are so insightful and spontaneous. Carpe diem.