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
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.