Flank Steak with Creamy Peppercorn Sauce
This Flank Steak with Creamy Peppercorn Sauce packs 58g protein and 1049 calories per serving, making it a calorie-dense choice for muscle-building phases. Two servings prepare in minutes on the stovetop, delivering the protein load and energy needed after heavy leg sessions. Ideal when you need to hit 3000+ calorie days without eating chicken for the fifth time.
Ingredients
- •Beef Flank Steak, Boneless(454g)
- •Canola oil(60g)
- •Vinegar, Balsamic(30g)
- •Garlic(240g)
- •freshly ground black pepper
- •Low Sodium Beef Broth(120g)
- •Cornstarch(5g)
- •3 Tbsp. peppercorns (any color)
- •Sage, Fresh(15g)
- •Garlic powder(3g)
- •Cream Cheese(113g)
Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.
Instructions
- 1For The Steak:
- 2Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness. (This can also be done with a rolling pin.)
- 3In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined. Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak. Refrigerate for at least 30 minutes, or up to 24 hours. When you’re ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature. Then season both sides with salt and pepper.
- 4To cook on the grill, preheat your grill to medium-high heat. Then place the steak on the grill, and cook about 6-7 minutes per side for medium done-ness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
- 5To cook on the stove, heat an extra 2 Tbsp. canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat. Add steak, and cook about 4-5 minutes per side for medium doneness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove steak, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.
- 6For The Peppercorn Cream Sauce:
- 7In a small saucepan, whisk together (cold) beef broth and cornstarch. Turn heat to medium, and cook for 4 minutes, stirring occasionally. Add in the peppercorns, sage, and garlic powder, and stir to combine. Then add in the PHILADELPHIA brand cream cheese, and break it up with a bit with your spoon. Continue stirring slowly until the cream cheese has fully melted, and sauce is smooth and well-combined. Season with extra salt if needed, and remove from heat. Serve immediately over steak.
Nutrition — Per Serving
1049
calories
58g
protein
71g
fat
- Carbohydrates
- 49g
- Saturated fat
- 21.8g
- Sodium
- 401 mg
- Dietary fiber
- 2.8g
2 servings per batch · ~520g each
Macro data sourced from USDA FoodData Central
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How much protein does Flank Steak with Creamy Peppercorn Sauce have per serving?
Each serving contains 58g of protein and 1049 calories with 71g fat and 49g carbs. The high fat content comes from the cream-based sauce, so this is a calorie-dense option suited for high training days or bulk phases.
How long does Flank Steak with Creamy Peppercorn Sauce take to make?
This recipe has quick prep time and makes 2 servings on the stovetop, so you're looking at a fast weeknight dinner that can be on the plate in under 20 minutes. It's designed for immediate consumption rather than batch prepping multiple days.
Is Flank Steak with Creamy Peppercorn Sauce good for muscle gain?
At 58g protein and 1049 calories per serving, this is a high-calorie, high-protein option best suited for muscle gain phases where surplus calories and protein intake are both priorities. The carbohydrate-to-fat ratio supports strength training performance.
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