Grilled Steak with Black Pepper
Servings
Prep Time
Cook Time
Ingredients
Total Time
Equipment
Ingredients
• 2 flank steaks (about 1 pound each)
• 2 tablespoons freshly ground black pepper (ensure coarse grind for texture)
• 1 tablespoon olive oil (extra virgin recommended for richer flavor)
• 1 teaspoon sea salt (adjust to taste)
Instructions
1. Preparation:
• Take the flank steaks out of the refrigerator at least 30 minutes before grilling to allow them to reach room temperature. This ensures even cooking.
• Pat the steaks dry with a paper towel to remove any excess moisture, which helps achieve a good sear.
2. Seasoning:
• In a small bowl, mix the black pepper and sea salt.
• Rub the steaks generously with olive oil on all sides to create a base for the seasoning.
• Evenly sprinkle the black pepper and salt mixture over the steaks, pressing gently to ensure the seasoning adheres well.
3. Preheating the Grill:
• Preheat your grill to high heat (approximately 450–500°F). If using a charcoal grill, wait until the coals are white-hot and spread evenly. For a gas grill, heat all burners on high for about 10 minutes.
• Lightly oil the grill grates to prevent sticking.
4. Grilling the Steaks:
• Place the steaks on the grill over direct heat. Close the lid to retain heat and flavor.
• Cook for 5–6 minutes on the first side without moving the steaks to ensure a proper sear forms. Flip the steaks using tongs (never a fork, as it releases juices).
• Grill the second side for another 4–6 minutes for medium-rare (internal temperature of 135°F). Use a meat thermometer to check doneness—145°F for medium and 160°F for well-done.
5. Resting the Steaks:
• Remove the steaks from the grill and transfer them to a cutting board. Cover loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute within the meat.
6. Serving:
• Slice the steak thinly against the grain for tender bites.
• Serve immediately with your favorite sides, such as grilled asparagus or baked potatoes.