What You'll Need:

• 4 Tablespoons whole black peppercorns
• 1 ½ teaspoons ground coriander
• 1 ½ Tablespoons coarse sea salt
• 3 cloves garlic, minced
• 1 ½ Tablespoon fresh thyme leaves
• 3 teaspoons smoked paprika
• 4 Tablespoons 4th & Heart Salted Ghee Butter Stick, divided
• 2 lb flank steak

Instructions:

1. Coarsely chop the black peppercorns in a small food processor or spice grinder. Add to a small bowl, along with the coriander, salt, garlic, thyme, and smoked paprika. Melt 2 Tablespoons of the ghee, and stir into the spice blend to create a paste-like consistency.
2. Pat flank steak dry with paper towels. Place on a large plate or baking sheet. Rub half of the pepper mixture all over one side of the steak, pressing firmly to adhere. Flip and repeat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
3. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
4. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 4 minutes. Add 2 tablespoons of ghee to the hot pan. Place steak in the pan and cook undisturbed for 4 minutes until a deep golden crust forms.
5. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature 130-135°F), or 5-6 minutes for medium (140°F).
6. Transfer steak to a cutting board and let rest for 10 minutes.
7. Slice thinly against the grain at a 45-degree angle. Arrange on a serving platter.