Quick pub steak

By Spencer Watts
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  • 2 tablespoons (30 milliliters) pickling spice
  • 1 teaspoon (5 milliliters) kosher salt
  • 1 teaspoon (5 milliliters) black peppercorns
  • 680 grams flank steak
  • 2 tablespoons (30 milliliters) olive oil
  • 2 tablespoons (30 milliliters) brown sugar
  • 1/4 cup (60 milliliters) white vinegar


  1. In a spice mill or mortar and pestle, add pickling spice, salt, and black peppercorns. Pulse or grind to a medium-fine powder, then rub onto flank steak.
  2. Heat olive oil in a frying pan over medium-high heat. Add steak and cook on both sides for about three minutes each. In a small bowl, whisk together brown sugar with white vinegar, then add to the pan in the last minute of cooking the steak. Flip steak to coat. Transfer steak to a cutting board to rest for five to seven minutes.
  3. Slice thick strips of steak against the grain and serve.


No dish is complete without spices, and the video below is a quick lesson on which ones are perfect for the job.

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