Flank Steak with Coffee-Peppercorn Marinade

From EatingWell: Summer 2002 — Subscribe Now!

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

Flank Steak with Coffee-Peppercorn Marinade Recipe

4 servings

Active Time: 20 minutes

Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Nutrition Profile

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

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.

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; 23 g protein; 0 g fiber; 337 mg sodium; 284 mg potassium.

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