Pepper steak recipe lovers, this one’s going to become your new weeknight hero! This classic dish transforms simple flank steak into something absolutely spectacular with a rich, savory pepper sauce that’ll have everyone asking for seconds. I’ve been perfecting this recipe in my kitchen for years, and it never fails to impress.
There’s something magical about the smell of crushed peppercorns hitting a hot skillet – it takes me right back to Sunday dinners at my grandmother’s farmhouse. She used to make this pepper steak recipe whenever we had company coming, and the whole house would fill with the most incredible aroma. What makes this dish so special is how it transforms affordable flank steak into something that tastes like it came from a fancy steakhouse. The key is in the technique – a proper sear, a flavorful sauce, and letting the steak rest properly. In just 35 minutes, you’ll have a restaurant-quality meal that’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Let’s get cooking!
Why You’ll Love This Pepper Steak Recipe
This pepper steak recipe has been a staple in kitchens across America for generations, and once you try it, you’ll understand why it’s stood the test of time. I’ve served this dish to countless family gatherings, and it never fails to be the star of the dinner table.
Quick and impressive results – Ready in just 35 minutes with minimal prep work required
Budget-friendly elegance – Transforms affordable flank steak into a restaurant-quality meal
Simple ingredients you probably have – No need for specialty items or trips to gourmet stores
Perfect for any occasion – Works beautifully for weeknight dinners or special celebrations
Consistently delicious outcomes – The technique is foolproof when you follow the steps
Great for steak lovers wanting variety – Offers a flavorful twist on traditional steak preparations
This pepper steak recipe is more than just dinner – it’s a way to bring that special steakhouse experience right to your own dining room table.
Ingredient Note List
Flank Steak: This cut is perfect for pepper steak because it’s lean, flavorful, and becomes incredibly tender when sliced against the grain after cooking.
Black Peppercorns: I always recommend crushing your own peppercorns rather than using pre-ground pepper because fresh crushing releases more essential oils and gives a much bolder flavor.
Olive Oil: Use a good quality extra virgin olive oil for searing as it can handle the high heat needed to create that beautiful crust on the steak.
Fresh Garlic: Minced fresh garlic adds an aromatic base to the sauce and complements the pepper beautifully – avoid garlic powder for this recipe.
Beef Broth: Choose a low-sodium variety so you can control the saltiness of your pepper steak recipe, especially since soy sauce also adds sodium.
Soy Sauce: This adds umami depth to the pepper sauce and helps create that rich, savory flavor that makes this dish so satisfying.
Worcestershire Sauce: A splash of this gives the sauce complexity and a subtle tangy note that balances the richness of the beef.
Cornstarch: This is your secret weapon for creating a silky, glossy sauce that coats the steak perfectly without being too thick or gummy.
Fresh Parsley: The bright green color and fresh flavor provide a perfect contrast to the rich, dark pepper sauce.
How to Cook Pepper Steak Recipe
Step 1. I usually start by letting the flank steak come to room temperature for about 15 minutes – this helps it cook more evenly throughout.
Step 2. Press the crushed peppercorns firmly into both sides of the steak with your hands, making sure they stick well for maximum flavor impact.
Step 3. Heat your skillet over medium-high heat until it’s really hot – I’ve found that a properly heated pan is crucial for getting that perfect sear.
Step 4. Add the steak to the hot oil and resist the urge to move it around – let it sear undisturbed for 4-5 minutes to develop that golden crust.
Step 5. Flip the steak once and cook another 4-5 minutes for medium-rare, then remove it to rest on your cutting board.
Step 6. In the same skillet, sauté the garlic for just one minute – my grandmother always said garlic burns quickly, so keep it moving.
Step 7. Pour in the broth, soy sauce, and Worcestershire sauce, scraping up all those flavorful browned bits from the bottom of the pan.
Step 8. Mix your cornstarch slurry in a small bowl until completely smooth, then slowly stir it into the bubbling sauce until it thickens beautifully.
Step 9. Slice the rested steak against the grain into thin strips – this is the secret to tender pepper steak that’s easy to chew.
Step 10. Return the sliced steak to the skillet and toss gently with the pepper sauce, then garnish with fresh parsley before serving hot.
How to Store & Reheat
I usually store leftover pepper steak in an airtight container in the refrigerator, where it stays fresh and delicious for up to 3 days. Make sure the steak and sauce have cooled completely before sealing to prevent condensation that could make the meat soggy.
For longer storage, you can freeze this pepper steak recipe for up to 2 months, though I’ve found the texture of the steak changes slightly after freezing. Wrap individual portions in foil first, then place in freezer bags for the best results.
When reheating, I recommend using a skillet over low heat, stirring gently until warmed through – this helps maintain the steak’s tenderness. You can also use the microwave on 50% power, but add a splash of beef broth to keep the meat moist and prevent it from becoming tough.
Delicious Pepper Steak Recipe: A Flavorful Delight
A bold and tender pepper steak recipe featuring seared flank steak in a rich, peppery sauce. Quick, flavorful, and perfect for weeknight dinners.
Season the flank steak with salt and crushed black peppercorns, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat until hot.
Add the steak and sear for 4–5 minutes per side for medium-rare doneness.
Remove steak and let rest on a cutting board for 5–10 minutes.
In the same skillet, sauté garlic for 1 minute until fragrant.
Add beef broth, soy sauce, and Worcestershire sauce. Scrape up browned bits.
In a small bowl, combine cornstarch with 2–3 tbsp water to form a slurry.
Stir slurry into the skillet and cook 2–3 minutes until sauce thickens.
Slice rested steak thinly against the grain.
Return sliced steak to skillet and toss in pepper sauce.
Garnish with chopped parsley and serve hot.
Notes
Do not overcook steak—medium-rare yields best texture. Rest meat before slicing. Crushed fresh peppercorns offer bold flavor. Allow steak to come to room temp before cooking.
What to Serve with Pepper Steak Recipe
Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes creates the perfect base for soaking up every drop of that delicious pepper sauce.
Steamed White Rice: This classic pairing lets the bold flavors of the pepper steak shine while providing a neutral backdrop that absorbs the savory sauce beautifully.
Roasted Asparagus: The slight char and crisp texture of roasted asparagus provides a fresh, green contrast that cuts through the richness of the steak.
Buttered Egg Noodles: Wide egg noodles tossed with butter make an excellent base for this pepper steak recipe and remind me of the comfort food my grandmother used to serve.
Simple Garden Salad: A light salad with vinaigrette dressing adds freshness and helps balance the hearty, rich flavors of the pepper steak.
Garlic Green Beans: These provide a crisp texture and bright flavor that complements the savory pepper sauce while adding color to your plate.
FAQs
How do I prevent the steak from becoming tough?
The key is not overcooking the flank steak and always slicing it against the grain – I recommend aiming for medium-rare and letting it rest before slicing.
Can I use a different cut of steak for this pepper steak recipe?
Absolutely! Sirloin or ribeye work wonderfully, though they’ll have a richer flavor and different texture than the traditional flank steak.
What if my pepper sauce is too thin?
Mix a little more cornstarch with cold water to make another slurry, then stir it into the simmering sauce until you reach your desired thickness.
How many calories are in this pepper steak recipe?
Each 4-ounce serving contains approximately 300 calories and provides 22 grams of high-quality protein, making it a nutritious dinner option.
