Flank Steak With Coffee-Peppercorn Marinade |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns. I found this . Note: Time doesn't include marinating. I marinated my overnight and it worked out well, very tasty!!! Ingredients:
3 tablespoons strong brewed coffee |
1 tablespoon balsamic vinegar |
1 tablespoon extra virgin olive oil |
1 tablespoon brown sugar |
2 garlic cloves, minced |
1 teaspoon whole black peppercorn, crushed |
1/2 teaspoon salt |
1 lb 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.
4. Tip.
5. 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.
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