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Steakhouse Steak

Yield 4 servings (serving size: 3 ounces meat)
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.


  • 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)

Nutrition 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

How to Make It

  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.

  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.