Flank Steak With Coffee-Peppercorn Marinade



  • 3 Tbsp. strong brewed coffee
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. brown sugar
  • 2 clove garlic, minced
  • 1 tsp. whole black peppercorns, crushed
  • 1/2 tsp. salt
  • 1 lb. flank steak, trimmed of fat


Recipe Directions:

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. 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.