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)
- 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
- 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.
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.