February Recipes

Sugar Steak with Bourbon and Green Peppercorn Cream

Sugar Steak Bourbon Green Peppercorn Cream
Hands On:
30 minutes
Total Time:
36 minutes


  • 1 (1-lbs.) Hy-Vee Angus Reserve beef flank steak
  • 2 tbsp Hy-Vee granulated sugar
  • 1 tbsp kosher salt
  • ¼ cup bourbon whiskey
  • 2 tbsp Hy-Vee unsalted butter, cut up
  • 1 tbsp green peppercorns in vinegar, drained, plus additional for garnish
  • 1 cup Hy-Vee no-salt-added beef broth
  • ¼ cup Hy-Vee heavy whipping cream
  • Steamed broccolini, for serving
  • Italian parsley, for garnish
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Pat steak dry with paper towels. Combine sugar and salt in a small bowl. Rub half of the sugar mixture on both sides of steak. Transfer steak to a large resealable plastic bag; refrigerate 1 to 3 hours.
Place oven rack 5 inches from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil. Place wire rack in pan; generously spray rack with nonstick spray. Remove steak from plastic bag. Sprinkle with remaining sugar mixture. Place steak on prepared wire rack in pan.
Broil steak 4 to 6 minutes or until steak reaches 130° for medium-rare or 140° for medium doneness. Transfer steak to a cutting board. Loosely cover with foil and let rest 5 minutes.
For sauce, combine bourbon, butter, and 1 tablespoon green peppercorns in a heavy medium skillet. Bring to a simmer over medium heat. Continue simmering 2 to 3 minutes or until reduced by half. Stir in beef broth and cream; simmer 10 to 12 minutes or until reduced to about ⅓ cup. Transfer to a small serving bowl. Garnish with additional peppercorns, if desired.
To serve, cut steak across grain into ¼ inch thick slices. Arrange on a serving platter with steamed broccolini. Garnish with parsley, if desired. Serve with cream sauce.

Nutrition Facts

Serves: 2
Amount Per Serving
% Daily Value*
Total Fat: 35g 45%
Saturated Fat: 19g
Trans Fat: 1g
Cholesterol: 205mg 68%
Sodium: 3780mg 164%
Total Carbohydrate: 13g 5%
Dietary Fiber: 0g 0%
Sugars: 13g 26%
Protein: 51g 102%

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