Coffee Marinated Flank Steak

This flank steak is a great week day meal – make the marinade the night before, then just prepare side dishes and broil the steak!

How to do it:

First, combine the first eight ingredients in a plastic bag or a marinade dish.  Mix well.  Add the flank steak and shake the marinade over the meat.  Allow to marinate 12-24 hours, turning occasionally.

When you are ready to eat, remove the steak from the marinade and discard the liquid.  Broil the steak to the desired doneness.  We like it rare to medium rare so I cooked it about 3 minutes on each side. You can also put it on the grill for a great smokey flavor.

Allow it to “rest” for about 5 minutes, giving all those succulent juices time to move back into the meat.

Slice it across the grain and serve hot.  A great side dish is roasted baby potatoes and coleslaw (Got mine from the deli).

**Finishing salt is a salt that is usually made of sea salt with a flavoring added.  Sea salt does not dissolve well and is a stronger flavor so it doesn’t cook well, but finishes great.  I used black truffle sea salt that I purchased from the Spice Merchant in Temecula, California, but you can also order it online.

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Coffee Marinated Flank Steak

A great week day meal – make the marinade the night before, then just prepare side dishes and broil or grill the steak!

Course: Main Course

Cuisine: American

Keyword: beef, grill, marinade, week night

Servings: 4

Author: HelenFern

Ingredients

• 1/2 cup brewed coffee
• 1 teaspoon crushed fresh garlic
• 1 teaspoon kosher salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon lemon pepper
• 1 Tablepsoon olive oil
• 1/4 cup club soda
• 1 sprig fresh rosemary
• 1-1/2 to 2 pound flank steak
• finishing salt, see cooking notes

Instructions

1. Combine the first eight ingredients in a plastic bag or a marinade dish. Mix well. Add the flank steak and shake the marinade over the meat. Allow to marinate 12-24 hours, turning occasionally.
   

2. Remove the steak from the marinade and discard the liquid. Broil the steak to the desired doneness. We like it rare to medium rare so I cooked it about 3 minutes on each side.

3. Allow it to “rest” for about 5 minutes, giving all those succulent juices time to move back into the meat.
4. Slice it across the grain and serve hot. A great side dish is roasted baby potatoes and coleslaw (Got mine from the deli).

Recipe Notes

**Finishing salt is a salt that is usually made of sea salt with a flavoring added.  Sea salt does not dissolve well and is a stronger flavor so it doesn’t cook well, but finishes great.  I used black truffle sea salt that I purchased from the Spice Merchant in Temecula, California, but you can also order it online.