- 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
- 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.
- 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.
- 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.