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Cured Flank Steak with a Green Peppercorn


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  • CURE:
  • 2 cups brown sugar
  • 1 cup kosher salt
  • 3 tbsp mace
  • 3 tbsp allspice
  • 3 tbsp onion pwd
  • 3 tbsp garlic pwd
  • 1/2 tsp ground cloves
  • SAUCE:
  • 1/8 cup balsamic vinegar (or red wine)
  • 1 tsp dijon mustard
  • juice of 1/2 lemon (less is better)
  • garlic to taste
  • 2 anchovies or paste is fine
  • 6 green onions,only the dark green part, chared in pan/oil
  • 1 tbsp green peppercorns
  • 1 cup olive oil
  • 1 tbsp brown sugar



Step 1

Mix ingredients for cure in bowl, then take the cure and place 1/2 on a platter, spread out then place steak over and spoon remainder over the steak for 8 to 24 hrs,, ( 6 works fine)
In blender or food processor , mix all ingredients for sauce except the oil and green onions, add them the oil slowly while the motor is running at the end add the green onion..might be tricky..some times its runny and other thicker.. but the same taste..
When ready to cook, rinse the steak really well under running water, let dry real well. add oil to steak before putting on the BBQ.
Cook on the BBQ or a real hot pan. Add olive oil to the pan at a real high heat, 3 minutes per side to cook. Slice on an angle.
* Better on the BBQ because the outer side burns easily on high.
Serve with sauce (room temperature)


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