🍴Servings: 4 🍽️ Pre: 15 mins 🥓Cook: 20 mins🥓
INGREDIENTS:
- Cooking spray
- 2 tablespoons triple peppercorns (recommended: peppercorn melange)
- 1 flank steak, about 1 1/4 pounds
- Salt
- 2 teaspoons garlic flakes
- 4 slices bacon, diced
- 1/2 cup balsamic vinegar
- 1/2 cup reduced- sodium beef broth
- 2 teaspoons cornstarch
- 2 tablespoons chopped fresh parsley leaves
🍳INSTRUCTIONS:
Step 1：
Preheat a stove- top grill pan or griddle over medium- high heat with cooking spray. Place peppercorns in a plastic bag and pound with the flat side of a meat mallet or the bottom of a heavy skillet until finely crushed. Season both sides of the flank steak with the crushed peppercorns, salt, and garlic flakes.
Step 2：
Place steak on the hot skillet and sear for 5 minutes per side for medium- rare. Remove from heat and let steak rest for 10 minutes. Slice meat crosswise into 1/4- inch- thick slices.
Step 3：
While steak is cooking, add diced bacon to a large skillet over medium heat until browned and crispy, without pouring off bacon grease. Add vinegar directly to pan and cook for 5 minutes, or until liquid is reduced. In a small bowl, combine broth and cornstarch, stir until cornstarch is completely dissolved, then add to skillet. Cook for 2 minutes, until fully boiling, until sauce thickens. Remove from heat, ladle sauce over steak slices, and sprinkle with parsley.
