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Peppercorn Cream Flank Steak

Delicious Flank Steak with Creamy Peppercorn Sauce served on a white plate

This content is proudly sponsored by BlogHer and Kraft, featuring PHILADELPHIA Cream Cheese.

There’s something universally comforting about a perfectly cooked steak. For many, it evokes cherished memories of family gatherings, special occasions, or simply a well-deserved treat after a long week. For me, a classic steak with peppercorn sauce was the undisputed star of every birthday dinner growing up. I can still picture my dad at the grill, the sizzle of the meat filling the air, while my mom and I, in a youthful partnership, stirred up that rich, peppery sauce – back then, often from a seasoning packet – alongside an array of delicious sides. Those dinners weren’t just about the food; they were about shared laughter, lively conversation, and the warmth of family, creating memories that still bring a smile to my face.

Years have passed, and while geographical distances may have shifted family traditions, the love for a fantastic steak dinner remains. Now, instead of my childhood kitchen, I often find myself hosting friends for “steak nights,” eager to recreate and evolve those beloved flavors. Recently, I decided to revisit my classic peppercorn steak recipe, but with an exciting, creamy twist. Inspired to elevate the sauce, I incorporated PHILADELPHIA Brand Cream Cheese, transforming it into a decadent, velvety smooth accompaniment. The result was nothing short of spectacular! The flank steak, marinated to perfection, was incredibly tender and flavorful, whether cooked on the grill or a cast-iron skillet. Paired with the thick, herb-infused creamy peppercorn sauce, it truly felt like a gourmet meal that was surprisingly simple to prepare. With a little advance marination, this dish can be on your table in under 15 minutes of active cooking time. It’s a definite favorite!

Mastering the Flank Steak: A Cut Above

Flank steak is an exceptional choice for this recipe, renowned for its robust beefy flavor and lean texture. Hailing from the abdominal muscles of the cow, it’s a relatively thin cut that cooks quickly, making it ideal for weeknight meals or casual entertaining. Its inherent leanness means it benefits immensely from proper preparation, particularly marination, which infuses flavor and helps tenderize the fibers. While not as inherently tender as a filet mignon, flank steak offers a satisfying chew and an intense beef flavor that truly shines when cooked correctly. The key to its tenderness lies in slicing it thinly *against the grain* before serving. This shortens the muscle fibers, ensuring each bite is melt-in-your-mouth delicious.

Our marinade for this recipe is a simple yet powerful blend designed to both flavor and subtly tenderize the flank steak. Canola or safflower oil acts as a carrier for the flavors and helps with heat transfer during cooking, ensuring a beautiful sear. Balsamic vinegar adds a wonderful tang and a touch of acidity, which helps to break down muscle fibers on the surface, contributing to tenderness. Freshly minced garlic provides an aromatic depth that permeates the meat, creating a fragrant foundation for the creamy peppercorn sauce. A generous grind of fresh black pepper complements the upcoming sauce, enhancing the overall peppery notes. Allowing the steak to marinate for at least 30 minutes, or ideally up to 24 hours, ensures these flavors are deeply absorbed, promising a more complex and satisfying taste experience.

The Star of the Show: Creamy Peppercorn Sauce

The peppercorn sauce is, without a doubt, what elevates this flank steak from great to extraordinary. Classic peppercorn sauce typically features crushed peppercorns, often deglazed with brandy or cognac, and enriched with cream. Our version introduces a delightful modern twist with PHILADELPHIA Brand Cream Cheese, which brings an unparalleled richness and velvety texture without the heaviness that can sometimes accompany traditional cream-based sauces. This clever addition makes the sauce incredibly smooth, luscious, and wonderfully cohesive, clinging beautifully to every slice of steak.

For the peppercorns, don’t be afraid to experiment with different varieties. While black peppercorns offer a classic pungent heat, a blend of green, pink, and white peppercorns can add beautiful color and a more nuanced, complex flavor profile, ranging from mild and fruity to earthy and bright. Fresh sage, finely chopped, introduces an aromatic, slightly earthy note that pairs exquisitely with both the beef and the peppercorn heat. Garlic powder, a staple in many kitchens, ensures a consistent, savory undertone throughout the sauce. The combination of beef broth and a touch of cornstarch creates the perfect base, allowing the sauce to thicken just enough to coat the back of a spoon, making it an ideal companion for the tender flank steak.

Preparing the sauce is straightforward. Start with cold beef broth and cornstarch, whisking them together before heating to prevent lumps. This creates a smooth base. As it gently simmers, the sauce begins to thicken. Then, the vibrant flavors of peppercorns, sage, and garlic powder are introduced, melding together beautifully. Finally, the PHILADELPHIA cream cheese is stirred in, slowly melting and integrating to create that signature creamy consistency. The result is a sophisticated sauce that’s both comforting and incredibly flavorful, a true testament to how simple ingredients can create culinary magic.

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Flank Steak with Creamy Peppercorn Sauce, a perfect meal

Flank Steak with Creamy Peppercorn Sauce

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 2-3 servings
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Description

Indulge in this fantastic Flank Steak with Peppercorn Cream Sauce recipe! This guide provides detailed, easy-to-follow instructions for crafting a rich and savory peppercorn sauce that pairs beautifully with any of your favorite steaks, especially tender flank steak.

Ingredients

Steak Ingredients:

  • 1 lb. flank steak
  • 1/4 cup canola or safflower oil
  • 2 Tbsp. balsamic vinegar
  • 4 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Salt, to taste (add just before cooking)

Peppercorn Cream Sauce Ingredients:

  • 1/2 cup beef broth (cold)
  • 1 tsp. cornstarch
  • 3 Tbsp. whole peppercorns (any color, crushed slightly if desired)
  • 1 Tbsp. finely-chopped fresh sage
  • 1/2 tsp. garlic powder
  • 4 oz. PHILADELPHIA brand cream cheese, softened and cut into cubes

Instructions

  1. For The Steak:

  2. Place the flank steak in a large zip-top bag. Use a meat mallet or a rolling pin to pound the steak to a uniform thickness, about 1/2 to 3/4 inch. This promotes even cooking.
  3. In a separate small bowl, whisk together the canola/safflower oil, balsamic vinegar, and minced garlic until thoroughly combined. Pour this marinade over the steak in the zip-top bag. Seal the bag, ensuring all air is removed, and rub the marinade around until the steak is evenly coated. Refrigerate for at least 30 minutes, or for best flavor and tenderness, up to 24 hours.
  4. When you are ready to cook, remove the marinated steak from the refrigerator and let it rest on the counter for about 15-20 minutes to reach room temperature. This helps ensure more even cooking. Just before cooking, season both sides generously with salt and freshly ground black pepper.

  5. To Cook on the Grill:

    Preheat your grill to medium-high heat. Once hot, carefully place the seasoned steak on the grill grates. Cook for approximately 6-7 minutes per side for medium doneness. For medium-well, cook about one minute more per side; for medium-rare, reduce cooking time by one minute per side. Use a meat thermometer for accuracy (130-135°F for medium-rare, 135-140°F for medium, 140-145°F for medium-well).

  6. Once cooked to your desired doneness, remove the steak from the grill and immediately tent it loosely with aluminum foil. Let the steak rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. When ready to serve, slice the steak thinly against the grain and generously top with the prepared peppercorn cream sauce.

  7. To Cook on the Stove:

    Heat an extra 2 Tbsp. of canola or safflower oil in a heavy-bottomed skillet (a cast-iron skillet is highly recommended for its excellent heat retention) over high heat until shimmering. Add the seasoned flank steak to the hot skillet. Cook for about 4-5 minutes per side for medium doneness, ensuring a beautiful, crusty sear. Adjust cooking time for your preferred doneness: approximately one minute more per side for medium-well, and one minute less per side for medium-rare.

  8. Remove the cooked steak from the skillet and tent it loosely with aluminum foil. Allow it to rest for 5-10 minutes. This resting period is vital for a juicy steak. Afterward, slice the steak thinly against the grain and serve immediately with a generous helping of the creamy peppercorn sauce.

  9. For The Peppercorn Cream Sauce:

  10. In a small saucepan, whisk together the cold beef broth and cornstarch until no lumps remain. Place the saucepan over medium heat and cook for about 4 minutes, stirring occasionally, until the mixture begins to thicken slightly.
  11. Add the whole peppercorns (lightly crushed if you prefer a stronger burst of pepper), finely chopped fresh sage, and garlic powder to the saucepan. Stir well to combine these aromatic ingredients.
  12. Next, add the cubed, softened PHILADELPHIA brand cream cheese to the saucepan. Use your spoon to gently break up the cream cheese. Continue stirring slowly and continuously until the cream cheese has fully melted and the sauce is perfectly smooth and well-combined.
  13. Taste the sauce and adjust seasoning with extra salt if needed. Remove the saucepan from the heat. Serve the warm, creamy peppercorn sauce immediately over your freshly sliced flank steak.

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Ali’s Expert Tips for Perfection:

  • **Herb Variations:** Feel free to customize the peppercorn cream sauce by adding or substituting other fresh herbs. Fresh rosemary, with its piney aroma, adds a lovely depth. Fresh parsley brightens the sauce with a hint of freshness, while cilantro, though less traditional, can offer an intriguing herbaceous twist for the adventurous palate.
  • **Peppercorn Choice:** Experiment with different types of peppercorns for varied flavor profiles. Green peppercorns offer a milder, fresher, and slightly fruity note, while pink peppercorns add a delicate, sweet, and somewhat floral essence. For a bold and classic taste, stick with black peppercorns, perhaps even a mix for visual appeal and complex flavor.
  • **Doneness Levels:** Remember that steak continues to cook slightly after it’s removed from the heat (carryover cooking). Aim for 5°F below your desired final temperature when cooking. Resting the steak is non-negotiable for juicy results.
  • **Side Dish Harmony:** This rich dish pairs wonderfully with simple sides that complement its flavors without overpowering them. Consider creamy mashed potatoes, crisp roasted asparagus, steamed green beans with a touch of lemon, or a fresh, vibrant green salad to cut through the richness of the sauce. A crusty bread roll is perfect for soaking up any leftover sauce!
  • **Make-Ahead Sauce:** The peppercorn cream sauce can be made a day in advance and gently reheated over low heat, stirring frequently, until warmed through. You might need to add a splash of beef broth or water if it’s too thick.

Enjoy this exquisite Flank Steak with Creamy Peppercorn Sauce. It’s a recipe that marries tradition with a delightful creamy innovation, promising a memorable meal that’s both elegant and approachable. Happy cooking!