Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
Make Ahead Tip: Marinate the steak (Step 1) for up to 8 hours.
- 3 tablespoons strong brewed coffee
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon whole black peppercorns, crushed
- 1/2 teaspoon salt
- 1 pound flank steak, trimmed of fat
- Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
Whisk the coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for the meat to lie flat. Add the steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat the grill to high.
Remove the steak from the marinade (discard marinade). Lightly oil the grill rack (see tip). Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
230 calories; 9g total fat; 3g total saturated fat; 45mg cholesterol; 337mg sodium; 3g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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