- Calories 171
- Caloriesfromfat 34%
- Fat 6.5g
- Satfat 2.4g
- Monofat 2.4g
- Polyfat 0.3g
- Protein 25g
- Carbohydrate 1.6g
- Fiber 0.5g
- Cholesterol 37mg
- Iron 2mg
- Sodium 533mg
- Calcium 36mg
Steakhouse Steak
We call for flank steak in this recipe, but the dry rub seasoning would work well on any cut of meat. For a special occasion, try it on filet mignon. Toasting and grinding the peppercorns is a worthwhile step that creates deep flavor. Serve with sautéed spinach and roasted potatoes.
How to Make It
Step 1
To prepare rub, heat a small skillet over medium heat. Add peppercorns; cook 1 minute or until fragrant. Transfer toasted peppercorns to a spice grinder; grind until fine. Combine ground peppercorns, salt, mustard, garlic powder, and thyme in a small bowl. Rub peppercorn mixture evenly over steak. Let stand for 10 minutes.
Step 2
Heat a nonstick grill pan over medium-high heat. Coat the flank steak with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Let stand 5 minutes before slicing. Garnish with chopped parsley, if desired.
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