Flank Steak with Coffee-Peppercorn Marinade
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
Ingredients
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3 tablespoons strong brewed coffee
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1 tablespoon balsamic vinegar
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1 tablespoon extra-virgin olive oil
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1 tablespoon brown sugar
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2 cloves garlic, minced
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1 teaspoon whole black peppercorns, crushed
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1/2 teaspoon salt
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1 pound flank steak, trimmed of fat
Directions
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:
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.
MAKE AHEAD TIP: Marinated the steak (Step 1) for up to 8 hours.
Nutrition information
Calories 230, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 45 mg, Sodium 337 mg, Carbohydrate 3 g, Protein 23 g, Potassium 284 mg. Exchanges: Lean Meat 3.5, Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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