(John Kernick)

ACTIVE: 10 MINTOTAL TIME: 35 MINSERVINGS: 10

Marcia Kiesel loves the numbing heat of Sichuan peppercorns. Inspired by dan dan, the Sichuan noodle dish, she seasons flank steaks with a simple but potent blend of the peppercorns and store-bought Chinese black bean–garlic paste.

1 1/2 tablespoons Sichuan peppercorns3 tablespoons dry white wine2 1/2 tablespoons Chinese black bean–garlic sauce2 teaspoons sugarThree 1 1/4-pound flank steaksSalt

In a small skillet, toast the peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind to a powder and transfer to a small bowl. Stir in the wine, black bean–garlic sauce and sugar.

Light a grill. Arrange the steaks on a baking sheet and rub them all over with the sauce. Let stand for 10 minutes.

Season the flank steaks lightly with salt. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes.

Thinly slice the meat across the grain and serve.

Notes: Fast Tip For another fast marinade, this time inspired by Korea, Marcia marinates the meat in kimchi and sesame oil.

Suggested PairingPeppery, berry-rich Washington Syrah.