This Sichuan pepper flank steak pairs deeply browned beef with a creamy veal reduction, roasted rainbow vegetables, and the citrusy warmth of Sichuan peppercorns. The recipe is based on my original YouTube video, with a few adjustments since publication to make the sauce more balanced and the cooking directions easier to reproduce at home.

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What Is Sichuan Pepper Flank Steak?

This is a French-style pan-seared steak with a Chinese-inspired pepper sauce. Instead of using only black peppercorns, the sauce is seasoned with Sichuan pepper, which has a floral, citrusy character and a gentle numbing quality.

It is richer than my basic pan-seared bavette steak because it includes a reduced veal stock and cream sauce. It is also quite different from a traditional pan-seared steak au poivre, where black or green peppercorns provide more direct heat.

This is the kind of steak I make when I want a complete bistro-style dinner rather than a quick steak cooked on its own. The roasted potatoes, carrots, Brussels sprouts, and cherry tomatoes make it substantial enough for a weekend meal or a dinner with guests.

What Makes This Recipe Different

Sichuan pepper is aromatic rather than aggressively hot. Its flavour reminds me of citrus peel, flowers, and warm spice, which works surprisingly well with beef and cream. The important part is controlling the quantity. Too much can overpower the steak and leave the sauce gritty.

I prefer to toast the peppercorns briefly, crush them, and sift out any hard pieces before adding them to the pan. This gives the sauce a cleaner texture while still preserving that unmistakable Sichuan aroma.

The other important adjustment is the sauce ratio. Regular veal stock and concentrated demi-glace are not interchangeable. This recipe calls for low-sodium veal stock, which is reduced before the cream is added. My neutral brown veal stock is particularly well suited to this preparation because its seasoning can be controlled as it reduces.

For another dinner that highlights the flavour of properly matured beef, see my dry-aged steak preparation.

Ingredients You Need

For the beef, use three flank steaks weighing approximately 8 to 10 ounces each. Bavette has a loose grain and a strong beef flavour, but it can become chewy if it is overcooked or sliced in the wrong direction. Look at the direction of the fibres before cooking so you know where to cut later.

You will also need Sichuan peppercorns, a large shallot, low-sodium veal stock, a small amount of beef stock, heavy cream, rice vinegar, and duck fat. The stock and vinegar replace the deglazing ingredient used in the original video and give the finished sauce enough acidity to balance the cream.

For the vegetables, use baby potatoes, rainbow carrots, Brussels sprouts, and cherry tomatoes. Duck fat gives the potatoes and carrots a savoury roasted flavour, as it does in my Sarladaise potatoes.

Step-by-Step Instructions

1. Roast the potatoes and carrots

Preheat the oven to 400°F. Halve the baby potatoes and cut the carrots into pieces of similar thickness. Uniform size matters more than perfect shapes because the vegetables need to finish cooking at approximately the same time.

Toss the potatoes and carrots with two tablespoons of duck fat, salt, and black pepper. Spread them over a large sheet pan without crowding. Roast for 20 minutes, turn them, and continue cooking for another 15 to 20 minutes.

Add the cherry tomatoes during the final 8 to 10 minutes. They should soften and wrinkle slightly without completely collapsing.

2. Prepare the Brussels sprouts and Sichuan pepper

While the vegetables roast, trim the Brussels sprouts and blanch them in salted simmering water for four minutes. Drain them well and let their surface steam dry.

A wet Brussels sprout will not brown properly. Once dry, sauté them briefly in a little duck fat until the cut sides take on some colour. An air fryer can also work, using the method from my air-fryer Brussels sprouts.

Toast the Sichuan peppercorns in a dry skillet over medium-low heat for about one minute. They are ready when they smell distinctly floral and citrusy. Crush them with a mortar and pestle, then sift out any hard black seeds or coarse fragments.

3. Sear the flank steaks

Remove the steaks from the refrigerator while the vegetables are cooking. Pat them very dry and season both sides with salt.

Heat a heavy skillet over medium-high heat. When the pan is properly hot, add one tablespoon of duck fat. The fat should shimmer, but the pan does not need to be heated to an extreme temperature.

Sear the steaks without crowding them. Depending on their thickness, they will generally need two to four minutes per side. What I look for is a dark brown surface that releases from the skillet without tearing.

Use an instant-read thermometer rather than relying only on time. For public-facing food-safety guidance, whole cuts of beef should reach 145°F for medium-rare, according to Health Canada’s safe-temperature guidance.

Transfer the steaks to a clean plate and rest them for at least five minutes.

4. Make the creamy Sichuan pepper sauce

Lower the heat to medium and add the finely diced shallot to the same skillet. Cook for two to three minutes, stirring and scraping the browned bits from the pan. The shallot should become translucent with a light golden edge.

Add the crushed Sichuan pepper and stir for about 20 seconds. Pour in the beef stock and scrape the bottom of the skillet thoroughly.

Add the veal stock and simmer until reduced by approximately half. Pour in the cream and continue simmering gently until the sauce coats the back of a spoon. Avoid a violent boil, which can reduce the sauce too quickly.

Taste before adding more salt. Reduced stock can become quite concentrated. Stir in the rice vinegar at the end, adding a few extra drops if the sauce still tastes heavy.

This sauce should be smooth, savoury, and lightly floral. For a more traditional French cream sauce, my steak with tarragon sauce uses herbs instead of Sichuan pepper.

5. Slice and serve

Locate the direction of the fibres running through each bavette. Slice the steak thinly across those fibres, holding the knife at a slight angle. Cutting with the grain is the most common reason bavette seems tougher than it should.

Arrange the roasted potatoes, carrots, Brussels sprouts, and tomatoes on warm plates. Add the sliced steak and spoon the sauce around or over the meat. I prefer not to simmer the steaks in the sauce because that softens the browned exterior and makes it easier to overcook them.

What to Serve With Sichuan Pepper Steak

The roasted vegetables make this a complete meal, but the recipe also works with several classic steakhouse sides. For a more traditional presentation, serve the beef with steak frites and béarnaise as inspiration, replacing the béarnaise with the Sichuan pepper sauce.

Mashed potatoes, steamed green beans, or a sharp green salad would also balance the richness. The sauce is especially good with potatoes because they absorb the veal reduction without competing with the pepper.

For more options, browse my collection of steak recipes for pan, oven, and barbecue cooking or these French beef and bistro classics.

Substitutions

Flank steak can be replaced with skirt steak, hanger steak, sirloin, or beef tenderloin medallions. Cooking time will change with the thickness of the cut, so use internal temperature as your main guide.

If duck fat is unavailable, use a neutral high-heat cooking oil for the steak and vegetables. Butter can be added near the end for flavour, but it may burn if used by itself during the initial sear.

Beef stock can replace veal stock, although the sauce will have a stronger, darker beef flavour. Choose an unsalted or low-sodium stock because it must reduce considerably.

Heavy cream provides the most stable sauce. A lighter cream can work, but it will take longer to thicken and may be more likely to separate. Rice vinegar can be replaced with a small amount of lemon juice.

Black peppercorns can replace Sichuan pepper, but the result becomes a traditional pepper sauce rather than the Chinese-inspired version intended here. If you want another classic alternative, try my Steak Diane or Dijon mustard steak.

FAQ

Is Sichuan pepper very spicy?

No. Sichuan pepper is not hot in the same way as chili pepper. It tastes floral and citrusy and creates a mild tingling sensation. Using about two teaspoons for this quantity of sauce keeps it noticeable without overwhelming the beef.

Should Sichuan peppercorns be ground?

Yes. Toasting and crushing them releases their aroma. Sifting the crushed pepper is also worthwhile because hard seeds and coarse pieces can make the sauce unpleasantly gritty.

Why is my flank steak tough?

It may have been overcooked, or it may have been sliced with the grain. Bavette should be rested after cooking and sliced thinly across its long muscle fibres.

Can I prepare the sauce in advance?

The veal-stock reduction can be prepared several hours ahead. Refrigerate it, then reheat it gently and add the cream shortly before serving. The final sauce should not be boiled aggressively when reheated.

Can I cook the steak on a barbecue?

Yes. Grill the steak over direct heat until it reaches the desired internal temperature. Prepare the sauce separately in a skillet so the shallot, stock, and cream can reduce properly.

How should leftovers be stored?

Refrigerate the steak, vegetables, and sauce in separate airtight containers for up to three days. Reheat the sauce gently and warm the sliced steak only briefly so it does not become dry.