Recipe of the Week: Flank Steak with Coffee-Peppercorn Marinade

Ever wonder what to do with that left-over coffee in the morning? Why not save it up and use it for dinner! Here’s how:

Flank Steak with Coffee-Peppercorn Marinade

  • 3 tablespoon coffee, brewed, strong
  • 1 tablespoon vinegar, balsamic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sugar, brown
  • 2 clove(s) garlic, minced
  • 1 teaspoon peppercorns, black, crushed
  • 1/2 teaspoon sea salt
  • 1 pounds beef, flank steak, trimmed of fat
  1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and sea salt in a glass dish large enough for meat to lie flat.
  2. Add steak and turn to coat.
  3. Cover and refrigerate for at least 1 hour or up to 8 hours.
  4. Heat grill to high.
  5. Remove steak from marinade.
  6. Discard marinade.
  7. Lightly oil grill rack (see Grilling Tips below)
  8. Place steak on grill and cook for 4 to 5 minutes per side for medium-rare.
  9. Transfer steak to a cutting board and let rest for 5 minutes.
  10. Slice thinly across the grain and serve.

Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Allergy Warning: Red meat
Nutritional Information: Calories: 230, Saturated Fat: 3g, Sodium: 337mg, Dietary Fiber: 0g, Total Fat: 9g, Carbs: 3g, Cholesterol: 45mg, Protein: 23g

Grilling Tips

  • To oil a 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.
  • Do not stick a fork in your steak – you will lose valuable juices and with juices goes flavor. Use tongs with steaks.
  • Do not pat your steak down – again you will lose valuable juices.

MB4080

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