Grilled Flank Steak With Orange Mint Vinaigrette

Ingredients

• 15 ml (1 tbsp) cracked black peppercorns
• 5 ml (1 tsp) dried oregano
• 15 ml (1 tbsp) brown sugar
• Salt, to taste
• 1 flank steak, 1 kg (2 lb)
• 75 ml (1/3 cup) olive oil
• 30 ml (2 tbsp) balsamic vinegar
• 1 orange, juiced and zest grated
• 45 ml (3 tbsp) fresh mint, snipped
• Salt and freshly ground pepper, to taste