Steakhouse Steak

recipe
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.

Yield:

4 servings (serving size: 3 ounces meat)

Recipe from

Cooking Light

Nutritional Information

Calories 171
Caloriesfromfat 34 %
Fat 6.5 g
Satfat 2.4 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 25 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 37 mg
Iron 2 mg
Sodium 533 mg
Calcium 36 mg

Ingredients

Rub:
1 tablespoon whole black peppercorns
1 teaspoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
Remaining ingredients:
1 (1-pound) flank steak, trimmed
Cooking spray
Chopped fresh parsley (optional)

Preparation

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.

Elizabeth Karmel,

Cooking Light

January 2006