Grilled Flank Steak with Sichuan Peppercorns

Grilled Flank Steak with Sichuan Peppercorns
Photo by John Kernick


  • 2 teaspoon(s) sugar
  • 4 1/4-pound flank steaks
  • Salt
  • 1.5 tablespoon(s) Sichuan peppercorns
  • 3 tablespoon(s) dry white wine
  • 2.5 tablespoon(s) Chinese black bean-garlic sauce

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 ba...

View full recipe at Food & Wine


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