Saturday, July 14, 2007

Marinated Flank Steak ..... aka London Broil The more economical but tasty steak to grill.

Marinated Flank Steak ... aka London Broil
1 Tablespoon black peppercorns
1 Tablespoon coriander seeds
1 Tablespoons fennel seeds
2 broken dried chiles de arbol
2 fresh bay leaves
1/2 cup red wine
2 Tablespoons red wine vinegar
2 Tablespoons worcestershire sauce
4 crushed garlic cloves
2 sprigs fresh rosemary
1/2 cup olive oil
Place the black peppercorns, coriander seeds, fennel seeds, dried chiles, and fresh bay leaves in a hot skillet to toast, stirring occasionally until fragrant, 2 - 3 minutes. Transfer aromatics to a hard surface and lightly crush with the bottom of a skillet; then transfer to a 9 x 13 baking dish. Add red wine, worcestershire sauce, crushed garlic cloves, fresh rosemary and olive oil; whisk to combine. Poke one flank steak with a fork. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
One hour before grilling, transfer steak to a plate; set aside to room temperature.
Transfer marinade to a small pot and bring just to a boil; set aside.
Grill meat over medium hot heat, turning only 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 accumulated juices. Serves 4
TIP* I use a zip lock freezer bag to marinate my meat. I zip it closed about 7/8 of the way and release any air remaining in the bag. I then finishing sealing the bag. This holds the marinade on the meat and is so easy to flip over. I place the bag in the baking pan just in case there is a leak. That is a good precaution.

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