Flank Steak with Creamy Peppercorn Sauce

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  1 lbs Beef Flank Steak, Boneless
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  0.3 cup Canola oil
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  2 tbsp Vinegar, Balsamic
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  4 Garlic(12g)
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  freshly ground black pepper
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  0.5 cup Low Sodium Beef Broth
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  1 tsp Cornstarch
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  3 tbsp 3 Tbsp. peppercorns (any color)
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  1 tbsp Sage, Fresh
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  0.5 tsp Garlic powder
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

Instructions

1. 1Pound the flank steak to even thickness using a meat mallet, then place in a zip-top bag with the canola oil, balsamic vinegar, and fresh garlic. Seal and rub evenly to coat. Refrigerate for at least 30 minutes or up to 24 hours.
2. 2Remove the steak from the refrigerator and let rest at room temperature for 15 minutes. Pat dry and season both sides with freshly ground black pepper and garlic powder.
3. 3Heat canola oil in a cast-iron skillet over high heat until shimmering, about 2 minutes. Add the steak and cook 4–5 minutes per side over high heat until the internal temperature reaches 135°F and the exterior is deeply browned. Remove the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes.
4. 4While the steak rests, combine the low-sodium beef broth and cornstarch in a small saucepan over medium heat. Cook 4 minutes, stirring occasionally, until thickened and no lumps remain.
5. 5Reduce heat to medium-low. Add the peppercorns, fresh sage, and cream cheese broken into small pieces. Stir slowly for 2–3 minutes until the cream cheese is fully melted and the sauce is smooth. Season with salt to taste and remove from heat.
6. 6Slice the steak against the grain into individual portions while warm.
7. 7Divide the steak portions evenly into 2 airtight containers while hot, then pour the peppercorn cream sauce over each portion.
8. 8Store in the refrigerator for up to 4 days, reheating gently over medium-low heat or in a microwave before serving.