Cured Flank Steak & (Green Peppercorn Sauce)

By Tiller

From the internet, close to the one I found on a tv program. Capriel's Cafe

Ingredients

• THE CURE;
• 2 cups brown sugar
• 1 cup Kosher salt
• 3 tbsp ground mace
• 3 tbsp ground allspice
• 3 tbsp ground onion powder
• 3 tbsp garlic powder
• GREEN PEPPERCORN SAUCE;
• 1 \4 cup white wine vinegar
• 2 tbsp dijon mustard
• zest of one lemon
• juice of one lemon
• 2 cloves garlic, chopped
• 1 tbsp green peppercorns
• 1 cup olive oil
• 8 green onions, charred on grill , roughly chopped

Preparation

Step 1

Cure:
Blend the ingredients for the cure mixture in a food processor or mixer. Store in an airtight container at room temperature.This curing solution keeps indefinitely.
Trim excess fat from flank steak. Place in a flat pan, with sides, and press cure into flesh very generously on all sides. Be sure to cover the flank entirely. cover pan with plastic wrap and refrigerate 24 hrs.( I mostly cure for 6-8 hrs) and it works fine.
After 24hrs, thoroughly rinse the cure from the meat under running water and pat dry.
Rub meat liberally with olive oil and cook on a med-hot grill for 3-5 minutes per side, depending on thickness and desired doneness, don't over cook.Let sit covered for at least 8-10 minutes.
To serve, slice across the grain of the meat in thin slices at a 45 degree angle.
Serve with green peppercorn sauce at room temperature.

Sauce:
Combine all ingredients, except olive oil and green onions, in food processor or blender, on high speed.
Drizzle olive oil in to form an emulsion.
Add the green onion and process until relatively smooth and green...