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THREE-PEPPER STEAK
Sear: High, Cook: Indirect High
6 steaks, about 1-1/2" thick
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1/8 teaspoon ground allspice
Trim excess fat from steaks and discard fat.
Coarsely crush peppercorns; mix peppercorns
and allspice. Rub peppercorn mixture onto
both sides of steaks. Refrigerate steaks,
covered, 1 to 2 hours. Allow the meat to
stand at room temperature for 20 to 30
minutes before grilling. Sear steaks over
direct high heat for 4 minutes, turning once.
Continue grilling over indirect medium heat
for 6 to 8 minutes for medium-rare doneness.
Remove from the grill and let rest for 3 to 5
minutes. Serve warm.
Makes 6 servings.
MARINATED FLANK STEAK
Direct Medium-High
For the marinade:
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 flank steak,
about 1-1/2 pounds and 3/4" thick
To make the marinade: Combine marinade
ingredients in a shallow, non-metal
container. Place steak in marinade turning
to coat completely. Marinate covered in the
refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the
marinade. Allow the steak to stand at room
temperature for 20 to 30 minutes before
grilling. Grill over direct medium-high heat
until medium rare, 8 to 10 minutes, turning
once. Remove from the grill and let rest for 3
to 5 minutes. Cut steak diagonally across the
grain into thin slices before serving.
Makes 4 servings.
Three-Pepper Steak
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