Flank Steak with Creamy Peppercorn Sauce Recipe

Jump To Recipe
Avatar Author's default profile picture
Wayne Published: January 19, 2021 Modified: June 1, 2021

How To Make Flank Steak with Creamy Peppercorn Sauce

Flank steak is taken up a notch with the peppercorn cream sauce in this recipe. The secret to the thick and creamy sauce is the use of cream cheese.

Preparation: 30 minutes
Cooking: 40 minutes
Marinate Time: 30 minutes
Total: 1 hour 40 minutes

Serves:

Ingredients

For Steak:

  • 1lbflank steak
  • ¼cupcanola oil,or safflower oil
  • 2tbspbalsamic vinegar
  • 4clovesgarlic,minced
  • freshly ground black pepper

For Peppercorn Cream Sauce:

  • ½cupbeef broth
  • 1tspcornstarch
  • 3tbsppeppercorns,(any color)
  • 1tbspfresh sage,finely-chopped
  • ½tspgarlic powder
  • 4ozPhiladelphia cream cheese

Instructions

Steak:

  1. Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness.

  2. In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined. Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak

  3. Refrigerate for at least 30 minutes, or up to 24 hours. When you’re ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature. Then season both sides with salt and pepper.

  4. To cook on the grill, preheat grill to medium-high heat. Then place the steak on the grill, and cook about 6 to 7 minutes per side for medium done-ness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.)

  5. Remove, and tent with aluminum foil to rest for 5 to 10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

  6. To cook on the stove, heat an extra 2 tablespoons of canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat.

  7. Add steak, and cook about 4 to 5 minutes per side for medium doneness. (Cook about 1 minute more per side for medium-well, and 1 minute less per side for medium-rare.)

  8. Remove steak, and tent with aluminum foil to rest for 5 to 10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

Peppercorn Cream Sauce:

  1. In a small saucepan, whisk together (cold) beef broth and cornstarch. Turn heat to medium, and cook for 4 minutes, stirring occasionally.

  2. Add in the peppercorns, sage, and garlic powder, and stir to combine. Then add in the cream cheese, and break it up with a bit with a spoon.

  3. Continue stirring slowly until the cream cheese has fully melted, and the sauce is smooth and well-combined. Season with extra salt if needed, and remove from heat.

  4. Serve immediately over steak.

Nutrition

  • Calories: 592.76kcal
  • Fat: 44.30g
  • Saturated Fat: 14.15g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 19.99g
  • Polyunsaturated Fat: 6.30g
  • Carbohydrates: 12.90g
  • Fiber: 3.17g
  • Sugar: 3.17g
  • Protein: 36.59g
  • Cholesterol: 144.39mg
  • Sodium: 304.17mg
  • Calcium: 169.86mg
  • Potassium: 790.40mg
  • Iron: 4.27mg
  • Vitamin A: 148.30µg
  • Vitamin C: 2.12mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Steak Recipes

Steak

Bistec Encebollado

Serve this Bistec Encebollado for a Colombian twist on the…
Total 20 mins
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to