5 Ingredients or Fewer

Bloody Good Hammer Steak

July 21, 2011
3 Ratings
Photo by James Ransom
  • Serves 3 to 4 (Depending on size of slab and ferocity of appetites)
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Barbara Kaiser
    Barbara Kaiser
  • Nancy Brandwein
    Nancy Brandwein
  • em-i-lis
  • Transcendancing
  • Peter

14 Reviews

judy September 4, 2016
It seems to me, after reading this and my imagination taking flight, that this could work with almost any meat. Just start with enough on the first day of your week for as many as you need to feed, then go from there. Thanks for a great idea.
Barbara K. August 28, 2016
Try Monticello's Balsamic aged to perfection from Monticello, New Mexico.
Nancy B. October 31, 2015
This was fantastic. For my steak, almost an inch thick, needed a bit more than 4 min since it was raw at 4 min per side. I augmented slices in microwave just the tiniest bit. I know that sounds scandalous, but that extra 15 seconds made it bloody/rare and heated it up, since it had gotten too cold.
em-i-lis July 4, 2015
This is a fantastic recipe! I made it with both flank and skirt. Great flavor, super-tender meat, easy as pie! Thanks!
connoisseur March 31, 2015
This is also great with skirt steak or hanger steak (l'onglet).
Transcendancing March 31, 2015
This was so simple, and really delicious. I loved it and will definitely do it again!
roberta C. August 23, 2014
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.
Linda Z. July 6, 2014
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?
Bill H. August 23, 2014
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.
zoumonkie August 23, 2014
Well season your cast iron
pjcamp May 2, 2015
Grill or use enameled cast iron (like Le Creuset).
Chef B. May 27, 2014
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.
Peter July 21, 2011
Wow. I love it when such a straightforward recipe sounds so good. I just might have to try this over the weekend.
connoisseur July 21, 2011
Peter, no wonder they chose you to work at food52. You are so insightful and spontaneous. Carpe diem.