Serves a Crowd

Steak on Stone

July 21, 2011
2 Ratings
  • Makes A platter for a family snack
Author Notes

Pizza stones branch out and multitask....from flat breads to flank steak.

When it was ready, we huddled around the chopping board where slices of cumin scented meat strips awaited.....and ate the night away.
Kitchen Butterfly

What You'll Need
  • 1 piece flank steak - at room temperature, about 650 g (I split my orginal 1.3kg piece in half) - pounded to flatten/tenderise
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon dried oregano
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • To serve - green pesto, with basil and spring onions; herb tomato quarters
  1. Place a rack one step from the bottom of your oven and place your pizza stone on it. Set the temperature to 250 deg C (very hot) and preheat for 20 minutes
  2. While the pizza oven is preheating, lightly season the piece of steak with a pinch of kosher salt - ensuring both sides are salted. Let rest for 10 minutes.
  3. While the steak is resting, make the melted butter sauce. In a mortar, crush the cumin seeds and peppercorns. To this add 1/2 teaspoon of kosher salt and the dried oregano. In a pan, melt the butter - just before it is fully melted, add the spice mixture and gently toss/stir to let the spices 'flash cook'. Remove from heat and add the oil. Stir again and allow to cool. Reserve 1 tablespoon of oil to glaze the steaks once cooked.
  4. Gently wipe dry the steak and then brush on the herbed butter-oil mix on both sides of the steak. Place in the oven, on the pizza stone and allow to cook for 5 minutes on one side. Flip over and allow to cook on the other side for 5 minutes - btw, keep your windows open. My kitchen got super smoky...... Cooking for 10 minutes will result in a 'done' steak, cook for less time if you want it medium - rare. Remove from the oven, brush on the remaining oil-butter mixture and allow to rest for 5 minutes.
  5. Slice into thin strips across the grain. Serve with sides...or eat standing.
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See what other Food52ers are saying.

  • Cathy Hoffman Trussler
    Cathy Hoffman Trussler
  • wssmom
  • Sagegreen
  • Kitchen Butterfly
    Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

5 Reviews

Cathy H. March 1, 2019
This was awesome! Worked out great! Thanks!
wssmom July 21, 2011
This is great! Never thought of repurposing the pizza stone this way!
Kitchen B. July 22, 2011
Thanks wssmom - I love the word re-purpose...and yes, the pizza stone has a multitude of applications!
Sagegreen July 21, 2011
Another great recipe. I never realized how much I enjoy beef until this week! All these ideas prompt me to remember ways I had forgotten, plus give so many more new ways.
Kitchen B. July 22, 2011
Thanks Sagegreen - I too am discovering the nuances and differences in different cuts of meat. This has been the tastiest cut I've had in ages - and my husband has kindly requested more!!!!