Chef on a Shoestring

Monday, August 07, 2006

Steak au Poivre A Steakhouse Favorite

If your looking for an easy steak recipe look no further, this steakhouse favorite will do the trick. Steak au Poivre, meaning peppered steak is a deliciously easy meal that is sure to impress your friends. By making it at home you can control the amount of peppercorns that you use allowing the steak to be as bold or tame as you wish, I prefer bold! Steak au Poivre isn't just reserved for a New York Strip Steak or Delmonico it is equally as tasty with a nice skirt steak or flank steak. If you want a signature way to make steak look no further, you won't prepare your steak any other way from now on, I know have'nt.


1 Flank Steak around 1 ½ pounds
2 4 Tablespoons of Whole Black Peppercorns
3 1 Tablespoon of Sea Salt
4 1 Tablespoon of Peanut Oil


Crush the peppercorns using a rolling pin or mallet, don't use a pepper mill or spice grinder it will not taste the same as the freshly cracked peppercorns. After you finish crushing the peppercorns go ahead and crush the sea salt into a fine powder. Rub the crushed peppercorns and sea salt on both sides of the steak. Drizzle the peanut oil on both sides of the steak and prepare the grill! I rub my grill down with some peanut oil also to ensure that the meat doesn't stick to the grill. I use peanut oil because it has a nice high burn temperature and his a better flavor then regular vegetable oil.

I know some people use liquor to make a sauce with the dripping from the steaks but I prefer to use a barbecue grill any day over a stove when making steak. Be sure to overcookedcook the steaks to ensure the steakhouse feel! Happy Grilling!


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