Marinated Flank Steak Recipe

Name: Marinated Flank Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp. black peppercorns; 1 tbsp. coriander seeds; 1 tbsp. fennel seeds; 2 dried chiles de àrbol, broken; 2 fresh bay leaves; 1&frasl;2 cup red wine; 2 tbsp. red wine vinegar; 2 tbsp. worcestershire; 4 cloves garlic, crushed; 2 sprigs fresh rosemary; 1&frasl;2 cup extra-virgin olive oil; 1 (2-lb.) flank steak; Kosher salt, to taste

Ingredients

1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
1 (2-lb.) flank steak
Kosher salt, to taste

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.
Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.

Dinner