Bloody Good Hammer Steak
connoisseur
Photo by James Ransom
- Serves
- 3 to 4 (Depending on size of slab and ferocity of appetites)
I have experimented with Balsamic vinegars of varying age and viscosity. 12 year old (or thereabouts) is a good choice, it is luscious and syrupy, but won't cause financial hardship.
Ingredients
- 1 slab of flank steak
- 2 tablespoon black peppercorns
- Extra-virgin olive oil
- Kosher salt
- Real Balsamic vinegar
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Directions
- Step 1
Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed.
- Step 2
Drizzle meat on both sides with olive oil and salt. Rub peppercorns onto both sides, coating like steak au poivre.
- Step 3
Heat cast-iron skillet until very hot. Cook meat on both sides (3 to 4 minutes or so, depending on size of slab). Meat should be well-browned but still rare. Should be soft to the touch when pressed
- Step 4
Remove steak and drizzle liberally on both sides with vinegar. Let rest for 15 minutes. Slice and serve, spooning bloody juicy vinegar sauce onto meat.