Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
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 :
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: 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.