A 4-ounce (113.4 grams) serving of grass-fed beef contains over 15% of your daily recomended
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tablespoons red wine vinegar
4 garlic cloves, crushed
2 sprigs fresh rosemary
1 pound grass-fed flank steak
Kosher salt, to taste
Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Place the toasted ingredients on a hard surface and lightly crush them with the bottom of a heavy skillet. Then transfer them to a 9"x13" baking dish.
Add wine, vinegar, garlic, and rosemary to the baking dish. Whisk to combine.
Pierce the flank steak all over with a fork and place it in the baking dish. Pour the marinade over top and the steak. Cover the baking dish and refrigerate, turning occasionally, for 12 to 24 hours.
An hour before cooking the steak, transfer it to a plate and leave it at room temperature until it reaches room temperature.
Transfer the marinade from the baking dish to a small pot and bring just to a boil, then set it aside.
Heat a cast iron skillet on high. When the pan is hot, add the steak to the pan and cook it about 5-6 minutes. Then flip it and cook the other side about 5-6 minutes. Cook your steak until it's medium rare.
When your steak is done cooking, transfer it to a cutting board, tent it with foil, and let it rest for 10 minutes to make sure it stays juicy when you cut it.
After 10 minutes have passed, carve your steak into thin slices on the bias and serve it with any juices left in the pan.
The full recipe contains
53.4 grams of fat
25.0 grams of carbohydrates
69.5 grams of protein
0.2 grams of fiber