SERVES 4
The flavorful cut of beef known as flank steak also frequently goes by the name london broil.
1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de ŕrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 garlic cloves, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
1 2-lb. flank steak
1. Toast peppercorns, coriander, fennel, chiles de ŕrbol, and bay leaves 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" × 13" 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 12–24 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, 7–8 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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