Grilled Flank Steak with Kumquat and Red Onion Salad
For a crisp, caramelized crust, leave the Kumquat, Green Peppercorn and Garlic Paste on the steak during grilling. If you prefer the steak itself to be charred, scrape off the paste before grilling.Plus: More Grilling Recipes and Tips
The cooked steak can be refrigerated overnight. Bring to room temperature before serving.
Despite the sweet, citrusy paste and the tart kumquat salad, the beef is what counts here, and that means red wine. Stick with a powerful Australian Shiraz.