| 1. |
Grind peppercorns and cumin seeds (in mortar and pestle, coffee grinder, Magic bullet or use pre-ground if you have too.) |
| 2. |
Combine remaining ingredients in blender. Blend well and pour over flank steak in ziploc bag. |
| 3. |
Allow to marinate at least 3 hours (preferably overnight). |
| 4. |
Pre-heat grill to medium-high heat. Oil the grate to prevent sticking. |
| 5. |
Remove meat from marinade and discard marinade and juices. Grill meat for about 5 minutes per side, or until you achieve desired doneness. |
| 6. |
Note: if you like your meat a bit on the rare side, try this method. Heat grill to as high as it will go (850 °F (450 °C) ). Throw the meat on for 90-120 seconds. Flip and cook for another 90-120 seconds. Now turn of all the heat and allow to cook for another 4-6 minutes. If your flank has a thicker middle; pound out the meat to a consistent thickness so that everything cooks to the same doneness. |
