How to make Flank Steak and Green Peppercorn Sauce

Flank steak is cut from below the loin and is known for being lean and flavour-packed. It’s often on the thinner side, which makes it great for absorbing marinades in dishes like fajitas—but it’s equally excellent simply seared and paired with a punchy peppercorn sauce. This recipe is all about simplicity: beautifully seared beef, basted in buttery thyme, and paired with a silky, sherry-spiked sauce that’s rich but balanced. Green peppercorns bring subtle heat, while reduced chicken stock and vinegar round it out. Turning the steaks every 30 seconds builds a gorgeous crust, while keeping them juicy inside — and resting them properly locks in all that flavour. Serve the sauce on the side or pour it generously over sliced steak for an elegant finish.