Peppercorn Steak with Thyme Butter Sauce



1¼ pounds flank or skirt steak
2 Tablespoons cracked black peppercorns
3 Tablespoons unsalted butter
1 Tablespoon chopped fresh thyme
½ teaspoon Worcestershire sauce


1. Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat.

2. Season both sides of the steak with salt and the cracked peppercorns.

3. Place the steak on the hot pan and cook for 3 to 5 minutes per side for medium-rare to medium.

4. Remove the steak from the pan and let stand for 5 to 10 minutes before slicing crosswise (against the grain) into ¼-inch-thick slices.

5. Melt the butter, thyme and Worcestershire sauce together in a small saucepan over medium heat.

6. Serve the steak slices with the butter sauce spooned over the top.

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