Blend the ingredients for the cure mixture in a food processor or mixer. Store in an airtight container at room temperature. This curing solution keeps indefinitely.
Trim excess fat from flank steak. Place in a flat pan, with sides, and press cure into flesh very generously on all sides. Be sure to cover the flank entirely. Cover pan with plastic wrap and refrigerate 24 hours.
After 24 hours, thoroughly was the cure from the meat and pat it dry.
Rub meat liberally with olive oil and cook on a medium-hot grill for 3-5 minutes per side, depending on thickness and desired doneness. Don't overcook.
To serve, slice across the grain of the meat in thin slices at a 45 degree angle. Serve with Green Peppercorn Sauce at room temperature.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours