Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Peppercorn Crusted Steak with Chimichurri Sauce

INGREDIENTS

Marinade

2 cups lime juice
2 cups lemon juice
2 cups orange juice
½ cup olive oil
6 cloves garlic, minced
1 teaspoon salt
4 pounds flank or skirt steak

Crust

¼ cup black peppercorns or Sichuan peppercorns

Chimichurri Sauce 

1 bunch of flat-leaf parsley, chopped
1 bunch of fresh oregano, chopped
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons garlic, minced
¼ cup olive oil
1 tablespoon crushed red pepper
Salt and pepper, to taste

Olive oil for grilling

PREPARATION

  1. Pre-heat oven to 400°F.
  2. Combine and whisk ingredients for the marinade.
  3. Place steak in a bag along with the marinade and place in refrigerator for at least 2 hours.
  4. Take the steak out of the bag and shake off excess marinade. Place the steak in a container and let it come to room temperature.
  5. Put the peppercorns in a spice grinder or food processor until peppercorns are crushed but not finely ground.
  6. Coat the steak on both sides with the peppercorns.
  7. Coat the bottom of a skillet or indoor grill pan with olive oil and place on medium heat for 3–4 minutes.
  8. Sear steak for 2 minutes on each side or until brown. Place the steaks on a sheet pan and roast in the oven for 5–6 minutes for medium-rare to medium or 8-10 minutes for medium well to well done.
  9. Let the steak rest for at least 5 minutes before slicing and serving with chimichurri sauce.

Chimichurri Sauce 

Whisk and combine all ingredients in a bowl.  Pour over steak or serve separately on the side.

steak
Share this recipe
  11    
11
Shares
  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon

Related Recipes

Loading...

Seared Filet Mignon with Butter Poached Lobster

Entrées

Shrimp and Steak Tacos

Appetizers, Entrées

Chi Town Steak with Peppers

Entrées, Sides

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!