Marinated Basque Pepper Flank Steak

This one's a mouth-watering pepper application that held up beautifully to a reverse sear technique. The rub and marinade are simple enough, but it's much tastier if you make the time to let it infuse flavors overnight.


  • For the marinade:
  • 1.5 cups burgundy wine
  • 5 Bay leaves
  • 3 T olive oil
  • -
  • Rub:
  • 1 T Paprika
  • 1 T ground white pepper
  • 1 T fresh cracked black pepper
  • 1 tsp ground coriander
  • 1 T Espelette pepper (a traditional Basque pepper, available at fine grocery stores or online)
  • 2 tsp pink Himalayan salt


  1. Marinate one flank steak for 12 hours. When ready to grill, rub the meat with the mixture of peppers, coriander, and salt.
  2. Smoke at 225 for ten minutes, then raise the temp to 400 and Grill steak 3-4 minutes per side or until the thermometer reads 145 degrees for medium-rare. Transfer steak to a cutting board and let rest 10 minutes. Slice across the grain.

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