Bloody Good Steak

By connoisseur
July 21, 2011
14 Comments


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.

More Great Recipes:
Beef|5 Ingredients or Fewer|Memorial Day|Father's Day|Fourth of July|Gluten-Free|Entree

Reviews (14) Questions (0)

14 Comments

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. <br />
 
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!
 
Author Comment
connoisseur March 31, 2015
This is also great with skirt steak or hanger steak (l'onglet).