Flank Steak with Coffee-Peppercorn Marinade

Provided by Eating Well

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  • Prep:
  • Cook:
  • Ready in: 1 hr., 20 mins
  • Serves:

Ingredients

  • 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

Cooking Instructions

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.

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.

Nutritional Information per Serving

  calories 230  carbohydrates 3  fat 9  saturated fat 3  mono unsaturated fat 4  protein 23  cholesterol 45  fiber 0  potassium 284     

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Recipe Location

This recipe has been added to the following public cookbooks:
billys notable cooking, Cheryl Mason, dads cookbook, rockchrist cookbook

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    Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.