Instructions
Step 1
In a small skillet over high heat, toast the coriander, fennel, peppercorns, bay leaves, and chiles, stirring occasionally, until fragrant, 2–3 minutes. Transfer to a cutting board and lightly crush the aromatics with the bottom of a heavy skillet, then transfer to a 9-by-13-inch baking dish. Whisk in the wine, vinegar, Worcestershire, garlic, rosemary, and oil.
Step 2
Poke the steak all over with a fork, and season both sides to taste with salt. Place the steak in the marinade, and spoon some marinade over the top. Cover and refrigerate, turning occasionally, for 12–24 hours.
Step 3
An hour before grilling, retrieve the steak from the fridge, transfer to a plate, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil, then set aside.
Step 4
Build a medium-hot charcoal fire in your grill. Grill the steak, turning once and using a brush, basting occasionally with the reserved marinade, until browned and medium rare, 14–16 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes. Carve the steak into thin slices on the bias and serve with any accumulated juices.