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.