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Flank Steak with Coffee-Peppercorn Marinade

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  • Flank Steak with Coffee-Peppercorn Marinade

    Flank Steak with Coffee-Peppercorn Marinade



    Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.I have to admit...I LOVE STEAK & I LOVE COFFEE and this ROCKS!!!!

    4 servings
    Active Time: 20 minutes Total Time: 1 hour 20 minutes (including 1 hour marinating time)




    Ingredients

    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




    Preparation

    Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
    Heat grill to high.
    Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

    Tips & Notes

    Make Ahead Tip: Marinated the steak (Step 1) for up to 8 hours.

    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.

    Nutrition

    Per serving:


    230 calories;

    9 g fat ( 3 g sat , 4 g mono );

    45 mg cholesterol;

    3 g carbohydrates;

    2 g added sugars;

    23 g protein;

    0 g fiber;

    337 mg sodium;

    284 mg potassium
    Attached Files
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