6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.