New This Month

Grilled Black-Pepper Beef

One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Nicole Franzen

Source: Martha Stewart Living, July 2013


  • 1 flank steak (about 1 1/2 pounds), room temperature
  • 2 teaspoons safflower oil
  • 2 teaspoons coarse salt
  • 2 tablespoons freshly ground pepper
  • Nuoc Cham Dipping Sauce, for serving
  • 2 baguettes, cut into quarters and lightly toasted, for serving
  • Mint and cilantro sprigs, for serving
  • Vegetables from Shrimp Summer Rolls, for serving


  1. Preheat a grill or grill pan to medium-high heat. Rub steak with oil and season with salt and pepper; let stand 10 minutes.

  2. Grill steak, flipping once, until charred on both sides and a thermometer inserted into thickest part of steak reaches 125 degrees for medium-rare, about 6 minutes. Let steak rest at least 20 minutes and up to 1 hour. Thinly slice steak against the grain and thread onto bamboo skewers. Serve with nuoc cham sauce, bread, herbs, and vegetables.

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