Tweet
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
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