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Flank Steak with Coffee-Peppercorn Marinade

Summer 2002

Your rating: None Average: 4 (45 votes)

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



READER'S COMMENT:
"We love this recipe! It is hard to stop eating this; great, easy company-worthy meal. The EW Pirate marinade is also very good if your guests are not big fans of pepper. "
Flank Steak with Coffee-Peppercorn Marinade Recipe

Makes: 4 servings

Active Time:

Total 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.

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.

Nutrition

Per serving: 230 calories; 9 g fat (3 g sat, 4 g mono); 45 mg cholesterol; 3 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 337 mg sodium; 284 mg potassium.

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



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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Type of Dish
Main dish, meat
Main Ingredient
Beef
Ethnic/Regional
American
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Publication
Summer 2002

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