Flank Steak with Coffee-Peppercorn Marinade

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Flank Steak with Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns. Originally found in EatingWell magazine.

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

  1. 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.
  2. Heat grill to high.
  3. 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.

Nutrition

Per serving : 230 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 45 mg Cholesterol; 3 g Carbohydrates; 23 g Protein; 0 g Fiber; 337 mg Sodium; 284 mg Potassium

Exchanges: 3 1/2 lean meat, 1/2 fat

Tips & Notes

  • Make Ahead Tip: Marinate 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.

(From EatingWell)

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