Recipe Image

Flank Steak with Coffee-Peppercorn Marinade

  • 20 m
  • 1 h 20 m
Beth-Ann Bove
“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


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019