Side Pannel
Marinated Flank Steak 2
Marinated Flank Steak 2
- Recipe Submitted by Angel Delight on 08/31/2014
Category: Dinner Party, Lunch/Snacks, Meat
Ingredients List
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 2 dried chiles de à rbol, broken
- 2 fresh bay leaves
- 1â„2 cup red wine
- 2 tbsp. red wine vinegar
- 2 tbsp. worcestershire
- 4 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 1â„2 cup extra-virgin olive oil
- 1 (2-lb.) flank steak
- Kosher salt, to taste
Directions
1. Toast peppercorns, coriander, fennel, chiles de à rbol, 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.
2. 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.
3. 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.
4. 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.
2. 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.
3. 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.
4. 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.
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