Flank steaks have rich beef flavor and are perfect for slicing to serve a party. So why not have a party and serve this crowd pleasing Bourbon Peppercorn Flank Steak recipe? You can purchase our premade Bourbon Peppercorn Steak Slather or make the sauce from scratch like we lay out in this recipe. We like making it from scratch because you get to flambé some stuff and who doesn’t love a little bit of fire in the kitchen!? Leave us a comment to us know what you think of this recipe and if you have other meats that you love to put this sauce on!
- 1.5 lb(s) Leahy’s Angus Beef Flank Steak
- .5 cup(s) Bourbon Whiskey
- .5 cup(s) Beef Stock
- .5 stick(s) Butter (cut into pieces)
- 4 tsp Four Peppercorn Blend (crushed)
- Kosher Salt
Season your flank steak on all sides with salt. If we haven’t scored the surface of the steak for you (we usually do), lightly score the flank steak in a diagonal check pattern. Set aside to come to room temperature.
Heat bourbon in a small sized saucepan over medium heat until warm. Remove from heat and then ignite with a kitchen lighter or match. Let burn for 30 seconds and then cover with a lid to extinguish flame.
In a separate saucepan, pour in beef broth and flambéd whiskey. Bring mixture to a boil and then reduce heat to low and reduce mixture by half. Once reduced, add peppercorns in to the saucepan and then whisk pieces of butter to the sauce, letting them slowly melt into the mixture. Once butter is melted, remove from heat and set aside.
While sauce is reducing, put the seasoned flank steak on a grill preheated to 400º and cook over direct heat for 5 minutes per side, flipping only once. Remove the steak once it reaches 135ºF internal temperature and let rest.
Slice the steak into small pieces and serve with the Bourbon Peppercorn Sauce poured over top of the steak. Pair with rice or bread to mop up the extra sauce. Enjoy!