0 Picture
Ingredients
- 1 Tbsp toasted black peppercorns
- 1 tbsp coriander seeds
- 1 Tbsp fennel seeds
- 2 broken dried chiles arbol
- 2 fresh bay leaves
- 1/2 cup red wine
- 2 Tbsp red wine vinegar
- 2 Tbsp Worcestershire
- 2 # flank steak
- 4 crushed colve garlic
- 2 sprigs fresh rosemary
- 1/2 cup extra-virgin olive oil
Details
Servings 4
Preparation
Step 1
Toast all spices in a small skillet over high heat, stirring occasionally, until fragrant, 2-3 minutes. Transfer aromatics to a hard surface, lightly crush with the bottom of a heavy skillet; then transfer to a 9 X 13 baking dish.
Add wine, wine vinegar, worcestershire sauce, garlic, rosemary and olive oil.
Poke one 2# flank steak with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate , turning occasionally for 12-24 hours.
An hour befre grilling, transfer steak to a plate, set aside at room temperature. Transfer marinade to a small pot and just bring to a boil; set aside.
Build a medium hot charcoal fire in your grill. Grill steak, turning once and using a brush, basting with reserve marinade, until browned and medium rare (about 7-8 minutes) per side.
Transfer to a cutting board, and tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with accumulated juices.
Review this recipe