Nothing says Labor Day Weekend like grilled food. To kick off a new month and the impending change of season I went on a search for a marinade that would send one of my favorite cuts of beef, the flank steak, to the moon. This marinade is great because the acids in the wine and the vinegar tenderize while the spices accentuate the amazing intrinsic flavor of flank steak. Visit our website at www.taostwist.com to check out the Taos Twist Carving Fork, September’s Monthly Special. A must have for the proper service of your flank steak and any other meat of your choice.
What You Need:
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 2 dried chiles de àrbol, broken
- 2 fresh bay leaves
- 1⁄2 cup red wine
- 2 tbsp. red wine vinegar
- 2 tbsp. worcestershire
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 1⁄2 cup extra-virgin olive oil
- 1 (2-lb.) flank steak
- Kosher salt, to taste
What To Do:
- Toast peppercorns, coriander seeds, fennel seeds, chiles de àrbol and bay leaves on high heat for approximately 2-3 minutes. Pour out the toasted spices and crush lightly. Place in a 9×13 inch baking dish.
- Next, add vinegar wine, Worcestershire, garlic, rosemary and olive oil to the dry mix and whisk. Use a fork to poke the flank steak on all surfaces. Place steak in marinade making sure to spoon liquid on top. Cover and marinate in fridge for at least 12 hours but as much as 24 (flipping the steak halfway through is a good idea as well).
- One hour before you are ready to grill, set the steak on a plate at room temperature, pour the marinade into a saucepot and bring to a boil and then set aside.
- On a medium-hot grill, place steak and grill 7-8 minutes per side. Use a brush to baste the meat with the remaining marinade until it is ready. Remove from grill. Use foil to make a tent around the meat as it cools for 10 minutes (this helps to tenderize the steak). Use your Taos Twist Carving Fork to cut into thin pieces.
Enjoy your holiday and enjoy your appetite with Taos Twist!
Recipe courtesy of www.saveur.com
Photo courtesy of André Baranowski