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

Marinated Flank Steak ... aka London Broil

Ingredients:

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

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Directions:

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.

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One hour before grilling, transfer steak to a plate; set aside to room temperature.

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Sauce:

Transfer marinade to a small pot and bring just to a boil; set aside.

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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

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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.