Flat Iron Steak au Poivre but on the Grill
This one will have a lot more photos that usual. You'll need a grill and a cast iron skillet for this one.
INGREDIENTS: A whole lot of Black Peppercorns and a grinder or something to smash them with
2 Flat Iron Steaks (also called Blade Steaks)
1 Tbsp Vegetable Oil
1 Tbsp Butter
2 Shallots (sliced thin)
1/2 cup Beef Broth
1/4 cup Brandy or Bourbon
1/4 cup Heavy Cream
1/2 tsp Seasoned Rice Vinegar
Start the grill. If on gas, light enough elements to heat your skillet to MEDIUM-HIGH. If using charcoal, pile your coals on one side of the grill and get ready to move fast. You want the pan to barely start smoking when you begin but retain heat throughout this process.
Load a plate with crushed Peppercorns. Either use a grander or smash them in a bag with tenderizer, but you want enough to really cover a plate or shallow pan. Press the Steaks into the peppercorns, completely coating them. Way too much is just enough.
Place Butter and Oil in the skillet over the fire.
When the butter and oil just begin to smoke, add the steaks. Cook them for about 3-4 minutes one one side. This will produce a lot of smoke. I do it outside because the smoke from the peppercorns will fill your home otherwise. Remove and cook another 4 minutes for medium-rare. Take off the grill and rest with foil loosely over them for about 5 minutes.
Now it's showtime. Dump out all but about a tablespoon of the oil in the pan. Move the pan to a slightly cooler part of the grill at MEDIUM heat. Cook the Shallots until soft. It will happen pretty quickly. Scrape the skillet to loosen any delicious fond. Add the Beef Broth and let sear for a few seconds. Then, very, VERY carefully add the Brandy. It is VERY likely to produce flames. If it flames up, don't freak out. It will likely burn out soon or just cover it and it will go out. Scrape the bottom of the pan again and let the sauce thicken while stirring.
Add in the Heavy Cream and all the juices that have come out of the meat. Stir until it thickens to a sauce. Stir in Vinegar and taste and season as preferred.
Plate up the steaks and serve with as much of the cream sauce as you like.