Marinated and Grilled Flank Steak

Flank Steak with Coffee-Peppercorn Marinade

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

4 servings

Active Time: 20 minutes

Total Time: 1 hour 20 minutes (including 1 hour marinating 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. Clean grill with a grill brush.
3. Lightly oil grill rack  by pouring a small amount of oil on a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill. )
4. Remove steak from marinade and place it on the hot grill(discard marinade).
5. Cook for 4 to 5 minutes per side, turning only once, for medium-rare.
6. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

From Eating Well Magazine, 2002