Grilled Coffee Balsamic Flank Steak Recipe

I love coffee.

I love a perfect cup in the morning.

I love it in my ice cream pie, and in my cookies.

And now, I love it on my steak!

Both the marinade and the sauce in the recipe are filled with the aromatic, deep, rich flavors of coffee.  Add a touch of sweetness and a hot grill, and you’ll create an unbelievably delicious steak.

This is a great one to add to your weekend recipes — you’ll only spend a few minutes making the marinade, then let it sit overnight, and the next day it’ll take less than 10 minutes to grill.

Now get to the store, start the marinating process, and invite some friends over and share it with them!

Grilled Coffee Balsamic Flank Steak

Prep Time: 8 hours

Cook Time: 8 minutes

Active Work Time: 15 minutes

Serving Size: Serves 4 to 6

Recipe

For the marinade:

1/3 cup brewed, strong coffee

2 tablespoons balsamic vinegar

3 tablespoons coffee syrup

3 small to medium-sized, finely chopped garlic cloves

1 (approximately 2-pound) flank steak

For the sauce:

3 tablespoons coffee syrup

2 tablespoons balsamic vinegar

1/4 teaspoon instant espresso powder

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper

    For the marinade:
  1. In a small mixing bowl, whisk the coffee with the balsamic vinegar, coffee syrup and garlic. Set aside.
  2. 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. 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.)
  3. Remove the steak from the refrigerator about 20 minutes before you're ready to cook.
  4. Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
  5. Season both sides generously with salt and pepper.
  6. 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!
  7. 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.
  8. For the sauce:
  9. While the steak is grilling, add the coffee syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it's simmering strongly, turn the heat to low, add the butter, and swirl the pan around until the butter has completely melted and blended in. Season to taste with salt and pepper.
  10. 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.
  11. Slice the steak thinly against the grain, drizzle the glaze on top and serve.

Notes

I'm loving this coffee syrup, but if you'd like to, you can substitute it with maple syrup.

http://cookingontheweekends.com/2013/01/grilled-coffee-balsamic-flank-steak/

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Comments

    • Robin Holbrook says

      WOW!!!!! I had not a clue as to what to expect, and I was a little nervous. But Wow , this was incredible! If I had to describe it (which I wish someone did:)) I would say it has a hickory taste. Which is perfect since you still have the taste of steak!!! Love it, love it! Thank you, already passing it along!

      • valentina says

        Hi Robin, I’m thrilled you enjoyed this recipe — it’s one of my favorites! And I LOVE that you describe it as having a hickory flavor — I think that’s the perfect word for it. Thanks so much for visiting my site and for passing along the recipe. :-)

  1. Linda K. Smith says

    I TOTALLY agree with Chung-Ah! I wonder if you would mention
    again how to make, buy or steal coffee syrup, Valentina.

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