3 pounds flank steak
1 tablespoon cracked black peppercorns
2 tablespoon coarse salt
1 cup freshly-squeezed lime juice
3 tablespoon olive oil
Instructions:
Place meat in glass baking dish large enough to hold comfortably.
Evenly season flank on both sides with salt and pepper. Whisk together
lime juice and oil in small bowl and pour over meat. Rub in marinade.
Turn meat over to coat. Cover and refrigerate for 3 hours. Heat grill
to high. Brush grill well to clean and wipe with oiled paper towel.
Lift meat out of marinade and blot dry with paper towels. Place meat
on grill and cook 4 minutes per side for medium-rare. Remove from
grill and let rest in warm place ten minutes before carving, then
carve across the grain into very thin slices. Place slices on serving
platter and pour over any accumulated juices. Serve.
