Salt and spice come together in this beef marinade that gives a definitive nod to Italian cooking. Pepperoncini brine and garlic meet basil, oregano and rosemary, and an overnight soak will guarantee a juicy, succulent cut of meat that can’t be beat.
- 2 tablespoons canola oil
- 2 tablespoons dried Italian seasoning (a combination of basil, oregano and rosemary)
- 4 cloves garlic
- 2 large pepperoncini (stems removed)
- ¼ cup pepperoncini brine
In blender, combine canola oil, dried Italian seasoning, cloves garlic, large pepperoncini (stems removed) and ¼ cup pepperoncini brine. Purée until smooth.
Pour into wide, shallow dish. Place steak in dish, and turn to coat. Cover and refrigerate from 8 hours to overnight, turning steak once or twice.
Shake off excess marinade from steak, and discard marinade. Cook steak according to instructions.
This beefy, garlicky, herbaceous steak with a touch of heat calls for a big wine. Anthony Merlino, wine director at Le Farfalle in Charleston, South Carolina, thinks Paul Jaboulet Aîné’s 2012 La Chapelle (Hermitage) from the Rhône Valley, with its “aromas of black pepper, smoke, barbecue meat, oak and very ripe dark fruit,” is just the thing. “The smoke, meat and peppery spices are the perfect combination for the flank steak, pepperoncini and the Italian seasoning.