• 1 tbsp. black peppercorns
  • 2 fresh bay leaves
  • 1⁄2 cup Espresso Aged Balsamic Vinegar
  • 2 tbsp. worcestershire
  • 4 garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • 1⁄2 cup Harrisa (hot) extra-virgin olive oil
  • 1 (2-lb.) flank steak
  • Kosher or Hickory Sea salt, to taste


  1. Add Balsamic, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
  2. An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
  3. Build a medium-hot charcoal fire in your grill or prepare hickory chips in water first, then foil up. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices serve with any accumulated juices.