Chilean Mixed Grill

• Three 750-ml bottles full-bodied red wine, preferably Chilean Merlot
• 1/2 cup extra-virgin olive oil
• 1/2 cup apple cider vinegar
• 8 garlic cloves, coarsely chopped
• 3 tablespoons cracked coriander seeds
• 12 cracked black peppercorns
• 1 tablespoon dried oregano
• 5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
• 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.
2. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each.
3. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
4. Light a grill.
5. When it is moderately hot, drain the marinade and add the steaks and chops in batches.
6. Grill the chops until just cooked through, 7 to 8 minutes per side.
7. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.

extravirgin olive oil, apple cider vinegar, garlic, cracked coriander seeds, cracked black, oregano, skirt steak, pork loin chops

Taken from www.foodandwine.com/recipes/chilean-mixed-grill (may not work)