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Peppercorn Flank Steak

Peppercorn Flank Steak

Cooking Light SEPTEMBER 1998

  • Yield: 4 servings (serving size: 3 ounces)


  • 1/2 cup dry red wine
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 pound flank steak
  • 2 tablespoons mixed peppercorns, crushed
  • Cooking spray


Combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Score a diamond pattern on both sides of steak. Sprinkle the peppercorns over both sides of steak, pressing pepper into steak. Add steak to bag; seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 52%
  • Fat: 13g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 22g
  • Carbohydrate: 2.5g
  • Fiber: 0.3g
  • Cholesterol: 60mg
  • Iron: 2.9mg
  • Sodium: 85mg
  • Calcium: 21mg

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Peppercorn Flank Steak Recipe