Main Dish: Flank Steak with Peppercorn Cream Sauce

What you will need:

Steak: 

1 lb flank steak

1/2 cup canola oil

2 tbsp balsamic vinegar

4 cloves garlic, minced

black pepper

Peppercorn Cream Sauce:

1/2 c beef broth

1 tsp cornstarch

3 tbsp peppercorns

1 tbsp finely chopped fresh sage

1/2 tsp garlic powder 

4 oz PHILADELPHIA brand cream cheese 

Directions:

For the steak:

1. Place the steak in a large top bag and use a meat mallot to pound the steak to even thickness 

2. In a separate bowl, whisk together olive oil, vinegar, and garlic until well mixed.

3. Pour the marinade into a zip lock bag with the steak and marinade in fridge for 20 minutes

4. Remove steak from fridge and let it sit until room temperature. Then season with salt and pepper

5. You can either grill it or cook it on the stove. I prefer grill. I preheat the grill to medium-high heat. 

6. Place steak on grill and cook about 6 minutes. Remove and tent with foil for 5-10 more minutes before serving. Cut against grain when ready to serve and top with peppercorn sauce immediately.

For the sauce:

1. Using a small saucepan, whisk cold beef broth and cornstarch..

2. Turn heat to medium and cook for 4 minutes, stirring occasionally 

3. Add in peppercorns, sage, and garlic powder and stir to combine.

4. Add cream cheese and stir slowly until it has fully melted and the sauce is smooth and well combined. Serve immediately!