Easy Flank Steak With Coffee Peppercorn Marinade Recipes

GRILLED COFFEE BALSAMIC FLANK STEAK

Steps:

• In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
• Cut any excess fat off of the steak and place it in a large zip-lock bag -- the bag should be large enough so the steak is flat, or almost flat. Pour the marinade in the bag, making sure it coats both sides of the meat. Gently let all the air out of the bag, seal it, and place it in the refrigerator overnight and ideally for about 24 hours. (It's a good idea to put the bag in a bowl in case it leaks.)
• Remove the steak from the refrigerator about 20 minutes before you're ready to cook.
• Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
• Season both sides generously with salt and pepper.
• Place the steak on the grill. You should hear a sizzling sound when the meat hits the grill - if you don't, the grill isn't' hot enough, and the steak won't caramelize and form a beautiful crust. Wait for the sizzle!
• Grill the steak until it's cooked the way you like it -- for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
• While the steak is grilling, add the coffee syrup or maple syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it's bubbling, turn the heat to low and let it simmer until it thickens slightly and reduces a bit, about 3 minutes. Then add the butter, and swirl the pan around until the butter has completely melted and blended in. Season to taste with salt and pepper.
• Place the steak on a large plate or platter, cover with foil, and let it rest for at least 10 minutes to allow the juices settle.
• Slice the steak thinly against the grain, drizzle the glaze on top and serve.

COFFEE MARINATED STEAK

Steps:

• In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.

FLANK STEAK WITH COFFEE-PEPPERCORN MARINADE

Steps:

• 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.
• Heat grill to high.
• 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.
• Tip.
• 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.