Grilled Flank Steak with Coffee Marinade |
Author: Nicole
- 1 cup strong brewed black coffee or espresso
- 1-1/2 tablespoons Dijon mustard
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons balsamic vinegar
- About 1 tablespoon mild olive oil (or canola oil), plus a little more for rubbing on the steak
- 2 tablespoons dark brown sugar
- ½ teaspoon salt
- ¾ teaspoon coarsely ground black pepper
- 1-1/2 to 2 pounds flank steak, trimmed of fat
- Combine the coffee, mustard, garlic, shallot, balsamic vinegar, 1 tablespoon olive oil, brown sugar, salt, and pepper in a large dish or zip-top bag.
- Remove and reserve ¼ cup of the marinade (for use once the meat is cooked). This is optional (I sometimes forget this step).
- Add the flank steak, refrigerate the meat, and marinate it for 24 hours, turning the meat every so often.
- Heat the grill of your choice to medium-high.
- Remove the meat from the marinade, reserving the liquid.
- Pat the steak dry with paper towels, rub it all over with a little oil, and season with a little more salt.
- Grill, basting with the left over coffee marinade frequently, until cooked rare to medium rare, 3 to 6 minutes per side, depending on thickness.
- You don’t want to overcook flank steak, so take it off the grill when it’s slightly less done than you would like.
- Let the meat rest at least 5 minutes before slicing thinly across the grain.
- Combine any juices that have collected with the fresh reserved marinade (if you saved it), pouring over and around the beef and serve immediately.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-flank-steak-with-coffee-marinade/
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