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- 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
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 35g||45%|
|Saturated Fat: 19g|
|Trans Fat: 1g|
|Total Carbohydrate: 13g||5%|
|Dietary Fiber: 0g||0%|