I paired this meal with some simple summer corn that I sautéed, but it will pair beautifully with Brussels sprouts, asparagus, green beans, and more. If you have leftovers, save them for Chimichurri Steak Bowls tomorrow night, or make a batch of Flank Steak Tacos (a real crowd pleaser).
If you try our Black Peppercorn Cast Iron Steak recipe, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
Black Peppercorn Cast Iron Steak
Ingredients
- 2 lb flank steak
- 4 tbsp. cracked black pepper corns
- dash salt to taste
- 1 tbsp. olive oil
Instructions
- Pat dry the flank steak. Coat the flank steak on both sides with the cracked black pepper and salt.
- Heat the cast iron skillet to medium high heat, then add the olive oil.
- Cook the flank steak for 3-5 minutes on each side pending how thick the steak is cut.
- Once done, allow the steak to rest for 5-7 minutes prior to slicing. For flank steak, cut across the grain.
