Grilled Flank Steak with Green Peppercorn Butter
1 cup dry red wine
1/2 cup olive oil
1 scallion, minced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
6 parsley sprigs
1 bay leaf
Green Peppercorn Butter (makes about 1/2 cup):
1 stick (1/2 cup) unsalted butter, softened
1/4 cup chopped, fresh parsley leaves
1 tablespoon drained green peppercorns, packed in water (available at specialty food stores)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon-style mustard, or to taste
Worcestershire sauce to taste
1 tablespoon black peppercorns, crushed
sea salt to taste
1 flank steak, about 1 1/2 pounds
In a glass bowl combine all the marinade ingredients and whisk briskly. Pour the ingredients into a zip lock style bag and add the steak. Let it marinate in the refrigerator for at least 4 hours or overnight.
Make green peppercorn butter:
In a food processor fitted with the metal blade, blend all the peppercorn-butter ingredients until combined well. Transfer the butter to a piece of waxed paper and roll it up into a 1 inch round tube.
Seal the ends by twisting the paper and chill it, covered, for at least 2 hours or overnight. Allow to come to room temperature before preparing the meat for grilling.
Drain the meat, pat it dry, and press the crushed black peppercorns into it. Let the meat stand for about 20 minutes and season it with the sea salt.
Grill it over glowing coals for about 3 to 4 minutes on each side for rare meat. Transfer the meat to a cutting board and top with thin slices of the green peppercorn butter and let it stand for 5 minutes.
Cut the flank steak into thin slices across the grain on an angle and dot the slices with more of the butter. Serve at once.