flank steak with peppercorn cream sauce
This is a sponsored review from BlogHer and Kraft.
Anyone in my family would tell you that when I was a kid, my birthday dinner menu request every single year was always the same — steak with peppercorn sauce. My dad would always man the grill out back, while my mom and I stirred up (ok, I admit it was from a seasoning packet!) the yummy peppercorn sauce, as well as a zillion sides. Then everyone in our family would come over to celebrate, and I would take the first delicious bite of the meal. Such great memories of those dinners!!!
Now, of course, I live hours away from my folks and traditions have changed. But every now and then, I still love inviting friends over for steak nights! So for a gathering this week, and for my fourth (and final) Real Women of Philadelphia recipe this year, I decided to go with my classic recipe. Although to kick things up a notch, I decided to make the sauce “creamy” by adding in some PHILADELPHIA Brand Cream Cheese. It ended up being delicious! The flank steak was super-easy yet flavorful, cooked either on the grill or the stove. And the thick and creamy herbed peppercorn sauce was incredible. If you marinate the steak in advance, too, this is a simple 15-minute meal. I love it!
I’ve also been loving these other amazing recipes from my Real Women of Philadelphia bloggers — check out the roundup here! And then also be sure to tune in for the RWOP grand finale live at 7pm EST on June 30, 2011 here. I can’t wait to watch. After so many rounds of delicious appetizer, side dish, entree, and dessert cooking videos, Paul Dean will be hosting the final cook-off and announcing the winners live! So join the community and be sure to tune in — should be a really fun night!
- 1 lb. flank steak
- 1/4 cup canola or safflower oil
- 2 Tbsp. balsamic vinegar
- 4 cloves garlic, minced
- freshly ground black pepper
- 1/2 cup beef broth
- 1 tsp. cornstarch
- 3 Tbsp. peppercorns (any color)
- 1 Tbsp. finely-chopped fresh sage
- 1/2 tsp. garlic powder
- 4 oz. PHILADELPHIA brand cream cheese
For The Steak:
Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness. (This can also be done with a rolling pin.)
In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined. Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak. Refrigerate for at least 30 minutes, or up to 24 hours. When you're ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature. Then season both sides with salt and pepper.
To cook on the grill, preheat your grill to medium-high heat. Then place the steak on the grill, and cook about 6-7 minutes per side for medium doneness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
To cook on the stove, heat an extra 2 Tbsp. canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat. Add steak, and cook about 4-5 minutes per side for medium doneness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove steak, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
For The Peppercorn Cream Sauce:
In a small saucepan, whisk together (cold) beef broth and cornstarch. Turn heat to medium, and cook for 4 minutes, stirring occasionally. Add in the peppercorns, sage, and garlic powder, and stir to combine. Then add in the PHILADELPHIA brand cream cheese, and break it up with a bit with your spoon. Continue stirring slowly until the cream cheese has fully melted, and sauce is smooth and well-combined. Season with extra salt if needed, and remove from heat. Serve immediately over steak.
Feel free to add or substitute in any other fresh herbs into the sauce, such as rosemary, parsley, or cilantro.