Rating: 4.6 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, Summer 2002

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Recipe Summary test

total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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.

Nutrition Facts

199 calories; protein 23.8g; carbohydrates 3.4g; dietary fiber 0.2g; sugars 2.7g; fat 9.4g; saturated fat 3.3g; cholesterol 68mg; vitamin a iu 3.2IU; vitamin c 0.3mg; folate 7.9mcg; calcium 17.4mg; iron 1.6mg; magnesium 21mg; potassium 316.1mg; sodium 338.8mg; thiamin 0.1mg; added sugar 2g.

3 1/2 lean meat, 1/2 fat

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