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Flank Steak with Coffee-Peppercorn Marinade
1 h 20 m
“Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.”
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
½ teaspoon salt
1 pound flank steak, trimmed of fat
1Whisk 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.
2Heat grill to high.
3Remove 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.
Tip: 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.