This sugar and salt rub gives flank steak a texture that cannot be beat! This recipe also has a sauce that pairs perfectly with steak. The sauce incorporates green peppercorns that bring a peppery punch and vinegar tang that complement any steak.

Sugar Steak with Bourbon and Green Peppercorn Cream

Pat steak dry with paper towels. Combine sugar and salt in a small bowl. Rub half of the sugar mixture on both sides of steak. Transfer steak to a large resealable plastic bag; refrigerate 1 to 3 hours.

Place oven rack 5 inches from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil. Place wire rack in pan; generously spray rack with nonstick spray. Remove steak from plastic bag. Sprinkle with remaining sugar mixture. Place steak on prepared wire rack in pan.

Broil steak 4 to 6 minutes or until steak reaches 130 degrees for medium-rare or 140 degrees for medium doneness. Transfer steak to a cutting board. Loosely cover with foil and let rest 5 minutes.

For sauce, combine bourbon, butter, and 1 tablespoon green peppercorns in a heavy medium skillet. Bring to a simmer over medium heat. Continue simmering 2 to 3 minutes or until reduced by half. Stir in beef broth and cream; simmer 10 to 12 minutes or until reduced to about 1/3 cup. Transfer to a small serving bowl. Garnish with additional peppercorns, if desired.

To serve, cut steak across grain into 1/4 inch thick slices. Arrange on a serving platter with steamed broccolini. Garnish with parsley, if desired. Serve with cream sauce.