Chilean Mixed Grill

Ingredients

1. Three 750-ml bottles full-bodied red wine, preferably Chilean Merlot
2. 1/2 cup extra-virgin olive oil
3. 1/2 cup apple cider vinegar
4. 8 garlic cloves, coarsely chopped
5. 3 tablespoons cracked coriander seeds
6. 12 cracked black peppercorns
7. 1 tablespoon dried oregano
8. 5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
9. 12 pork loin chops (3/4 pound each), cut 3/4 inch thick

1. In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
2. Light a grill. When it is moderately hot, drain the marinade and add the steaks and chops in batches. Grill the chops until just cooked through, 7 to 8 minutes per side. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.