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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
- 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 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
- 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.
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