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.

Yield: 4 servings (serving size: 3 ounces meat)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 34%
  • Fat: 6.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 25g
  • Carbohydrate: 1.6g
  • Fiber: 0.5g
  • Cholesterol: 37mg
  • Iron: 2mg
  • Sodium: 533mg
  • Calcium: 36mg

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

  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.
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