Red Wine and Peppercorn Marinated Flank Steak
Author note: This recipe calls for using a cast-iron skillet to cook the steak. If you want to grill it or broil it in the oven, don’t cut it in half. This steak makes for the perfect leftover steak sandwich.
4 garlic cloves, crushed
4 thyme sprigs
1 teaspoon dry mustard
juice of 2 oranges
juice of 2 limes
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/2 cup red wine
1 tablespoon whole black peppercorns
2 teaspoons kosher salt
2 pounds flank steak
6 tablespoons extra-virgin olive oil
- Combine garlic, thyme, mustard, orange juice, lime juice, Worcestershire sauce, vinegar, wine and peppercorns in a flat baking pan. Stir well to combine.
- Cut the flank steak in half and place in the marinade. Let the steak marinate overnight.
- One hour before cooking the meat, set the baking pan with the marinated steak on the counter to bring to room temperature.
- Remove the steak from the marinade and pat dry. Pour the marinade into a saucepan, bring to a boil and then reduce to a simmer. Let it reduce for about 5 minutes and then set aside.
- Heat 3 tablespoons of olive oil in a large cast-iron skillet over high heat until it begins to smoke.
- Place 1/2 of the steak in the cast-iron skillet and cook for 4 minutes per side, for a total of 8 minutes. This should result in a steak cooked to medium.
- Remove from heat and cover. Add the remaining 3 tablespoons of olive oil to the skillet and repeat the process with the other 1/2 of the steak.
- Let the steak rest for 10 minutes. Cut the meat against the grain into thin slices.
- Serve the steak with the reduced sauce and herb creme fraiche mashed potatoes with caramelized onions (click here for recipe).