Grilled Flank Steak with Sichuan Peppercorns

1. 1

   In a small skillet, toast the peppercorns over moderately high heat until fragrant, about 30 seconds.

2. 2

   Transfer to a spice grinder and let cool completely.

3. 3

   Grind to a powder and transfer to a small bowl.

4. 4

   Stir in the wine, black beangarlic sauce and sugar.

5. 5

   Light a grill.

6. 6

   Arrange the steaks on a baking sheet and rub them all over with the sauce.

7. 7

   Let stand for 10 minutes.

8. 8

   Season the flank steaks lightly with salt.

9. 9

   Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes.

10. 10

    Transfer the steaks to a work surface and let rest for 5 minutes.

11. 11

    Thinly slice the meat across the grain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.