2-3#           Flank or Skirt Steak, single piece

1/4 Cup     Red wine vinegar

3/4 Cup     Olive Oil

3 Tbsp       Garlic, minced

1 Tbsp       Black/White Pepper mix

1 Tbsp       Kosher Salt

1 Whole    Bay Leaf

1 Tsp.        Fresh Rosemary, minced

1 Tsp.        Fresh Thyme, minced

1 Tsp.        Dried Oregano

1 Tsp.        Fresh Chile Peppers, minced

1 Tbsp.     Granulated Sugar


1. Set aside flank steak and whisk together all ingredients to make marinade.


2. Place marinade and steak in nonreactive container for 12 hours or more. Be sure to turn steak during this time.


3. Ignite coals and allow to reduce to a glowing state. Place steak on grill. Grill to desired temp. As always do not pierce and try to avoid using metal to turn steak as it may pierce accidentally. Turn as few times as possible. If you can cook the steak and only turn it once, you have done a good job.


4. Remove steak and allow to rest for a minute or two before cutting. Cut at a 35 degree angle or so (diagonally) so that there is far more center than skin.




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