BB&W Recipe Exchange

Chef Bob: Flank Steak with Coffee-Peppercorn Marinade

Flank Steak with Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.  Cooking to medium, this succulent cut of beef will bring back memories of bar-b-queue’s on the beach, friendly gatherings at the end of a summer day.  A dry port or burgundy wine, or a tall frosty stein of your favorite beer is called for here, while new memories are being created.  Enjoy my friends!


Servings: 4 servings

Prep Time: 20 mins

Total Time:1 hr. 20 mins


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


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.  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.  I prefer medium-rare, but you can cook the beef to your own preference.

Tips: MAKE AHEAD TIP: Marinated the steak (Step 1) for up to 8 hours.

Serving Suggestion:

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