Stovetop London Broil

1. Toast peppercorns, coriander, fennel, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 - 3 minutes.

2. Transfer spices to mortal and pestle or simply a hard surface; lightly crush using the pestle or bottom of a jar; then transfer to a glass dish.

3. Add wine, vinegar, Worcestershire, garlic, rosemary, and olive oil; whisk to combine.

4. Poke London broil all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 - 24 hours.

5. An hour before cooking, transfer steak to a plate, pat dry, and season both sides with sea salt; set aside to allow to come to room temperature.

6. Transfer marinade to a small pot and bring just to a boil; set aside.

7. Heat a heavy bottomed skillet over medium high heat. Add the coconut oil until almost smoking, then add steak.

8. Grill, turning once until browned on both sides and medium rare - 7 - 8 minutes per side. Transfer to a cutting board and let rest for 10 minutes.

9. Carve steak into thin slices on the bias and serve with the warmed marinade. Leftovers make a great addition to salads or sandwiches.