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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
  • 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
  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.