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.
1 tablespoon whole black peppercorns
1 teaspoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1 (1-pound) flank steak, trimmed
Chopped fresh parsley (optional)
How to Make It
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.
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.