Grilled Flank Steak with Szechuan Peppercorns

Serves 4

Shopping List

  • Sichuan Peppercorns
  • Dry white wine
  • Chinese Black Bean–Garlic Sauce
  • (3) 1-1/4-pound flank steaks
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Pantry List

  • Sugar
  • Salt
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  • In a small skillet, toast the peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind to a powder and transfer to a small bowl. Stir in the wine, black bean–garlic sauce and sugar.
  • Light a grill. Arrange the steaks on a baking sheet and rub them all over with the sauce. Let stand for 10 minutes.
  • Season the flank steaks lightly with salt. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Thinly slice the meat across the grain and serve.

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