Bloody Good Steak

By • July 21, 2011 • 7 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 to 4 (depending on size of slab and ferocity of appetites)

  • 1 slab of flank steak
  • 2 tablespoons 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 to 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.
Jump to Comments (7)

Tags: balsamic, peppercorns, steak

Comments (7) Questions (0)

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29 days ago roberta canfield

Tried and true. With any method, use high heat. Cook steak on first side until the first drop of juice appears. Turn and cook again until the first drop appears. Remove. let rest covered with serving platter for five or so minutes. gorgeous and bloody rare. works for all thicknesses.

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3 months ago Linda Zanyk

Many f the recipes I want to try call for Iron skillet.
I can't use that for health reasons; do you know a good alternative?

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29 days ago Bill from StL

Linda Z ... I have been a flank steak lover for years. One alternate cooking method that should work very well is grilling over fairly high heat following the instructions noted (except you may need to leave the meat on the grill a few minutes longer on each side. Be sure to slice thin against the grain at a diagonal for the best results.

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29 days ago zoumonkie

Well season your cast iron

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4 months ago Chef Boy RD

Just be careful not to overpower the beef with balsamic vinegar...and don't skip on the good stuff because it is totally worth it. Add some fresh herbs underneath the steak when you cut it will also give you a great board sauce which is fantastic over a mash.

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about 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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about 3 years ago connoisseur

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