Marinated Flank Steak (London Broil)

Flank steak, also known as London broil, isn't the tenderest cut of beef, but it is one of the most flavourful. The key to cooking a tender flank steak is to let the meat marinate for a good, long time and then carve it crosswise against the grain into very thin slices. No grill? No problem, as this recipe translates well to a stovetop method. If you do have your coals going, round out your cookout with all of the grilled essentials.

1 Tbsp. black peppercorns
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
½ cup red wine
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
½ cup extra-virgin olive oil
1 (2 lb) flank steak
sea salt

Toast peppercorns, coriander, fennel, chiles de àrbol, 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 9x13" baking dish.

Add wine, vinegar, Worcestershire, garlic, rosemary, and extra-virgin 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.

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.

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.

Makes 4 servings.