Ingredients
- 4 tablespoons cracked black pepper
- 1/8 teaspoon ground allspice
- 1/4 cup chopped green peppercorns
- 6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
- Kosher salt
- Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Directions
Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By hofvikesfan_5071906
eden prairie, MN
on September 23, 2007
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This was really REALLY good.
I did add about 3 oz of EVOO to the bag while it marinated in the fridge for 4+ hours.
A tad spicy for one of my kids BUT everyone else LOVED IT.
VERY TENDER, VERY JUICY (let it rest, will postively make over and over.
Make sure you get green peppercorns in brine.
By dawanda_bartlet...
Bethpage, TN
on June 05, 2007
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I tried this recipe on the grill and it turned out great! It has a wonderful flavor and was very tender.
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