This is a simple and easy steak recipe and yet still impressive.
Fiona didn't have a grill, so, when she made steak, she used a broiler.
One year before she moved to Colorado, when she came to visit us, I made this black pepper steak for her with an outdoor grill, and she loved it so much that she asked for the recipe.
I was wondering how she was going to make it without a grill...
And here I found her new version of the recipe in her recipe file!
Fiona used her heavy cast iron in high heat oven. How smart!
Fiona's version of this recipe is much easier and simpler to make, and yummier!
Ingredients
1 Flank steak, about 2 lb (Bring to room temperature before cooking)
Salt
3 tablespoons black peppercorns
2 bunches of rosemary, chopped, keep the stems
6 garlic cloves, crushed and chopped
3 tablespoons olive oil
Directions
Sprinkle salt on both sides of the steak
Crush the peppercorns
Mix the crushed peppercorns, rosemary, and garlic with olive oil, rub and press them down all over the steak.
Preheat oven to 450 degrees and place a heavy iron skillet in for 20 minutes
Carefully place the steak and toss in the rosemary stem nest too for more flavor
Cook for 5 minutes, flip and cook for another 3 minutes or until your preferred doneness
Take it out from the oven and let it sit for at least 10 minutes
Slice against the grain, thinly
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