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
- 1Pound the flank steak to even thickness using a meat mallet, then place in a zip-top bag.
- 2Whisk together the canola oil, balsamic vinegar, and fresh garlic in a bowl until combined. Pour the marinade into the bag with the steak, seal, and rub evenly to coat. Refrigerate for at least 30 minutes or up to 24 hours.
- 3Remove the steak from the refrigerator and let rest at room temperature for 15 minutes. Pat dry and season both sides with salt and pepper.
- 4Heat 2 tablespoons of canola oil in a cast-iron skillet over high heat. Once shimmering, add the steak and cook 4–5 minutes per side for medium doneness, until the internal temperature reaches 135°F. Remove the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes.
- 5While the steak rests, whisk the low-sodium beef broth and cornstarch together in a small saucepan over medium heat. Cook 4 minutes, stirring occasionally, until the mixture thickens slightly.
- 6Stir in the fresh sage and garlic powder. Break the cream cheese into small pieces and add to the sauce, stirring slowly until fully melted and smooth, about 2–3 minutes. Season with salt to taste and remove from heat.
- 7Slice the steak against the grain into 2 portions and divide evenly onto serving plates while the sauce is still warm.
- 8Spoon the peppercorn cream sauce over each portion and serve immediately.
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
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set up your profile to unlockCommon questions
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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
