Balsamic Coffee Marinated Flank Steak never disappoints, and always gets rave reviews! The marinade seeps in slowly overnight, making the meat full of deep, rich, and irresistible flavors. Prep a day ahead, and cook twenty minutes before you want to eat!
Cooking with coffee and tea is not uncommon. And for very good reason!
Just as coffee grounds infuse hot water with their irresistible flavor, they can also impart their lively delicious flavor to foods.
I have been making this steak for at least a decade and it's always a huge crowd pleaser.
Both the marinade and the glaze 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.
The prep time is minimal and can be done a day ahead of time!
About the Ingredients
- flank steak - Flank steak is a lean flavorful meat that cooks quickly. Substitution: Skirt steak is the best substitution. It's a little bit of a tougher cut of meat, so if you use it marinate for about 2 hours longer than you would with the flank steak.
- coffee - Stronger the better!
- balsamic vinegar - The balsamic is for both the marinade and the glaze. Use one you love.
- brown sugar - The sugar helps tenderize a bit and it also aids in achieving the beautiful golden surface of the meat.
- maple syrup - I usually use maple syrup, but if you can get your hands on coffee syrup, even better.
- garlic - The garlic goes in the marinade and adds just a little kick. The more finely it's grated the better, so the flavor can seep into the meat with the other ingredients. Ideally, grate it with a microplane zester.
- espresso powder - This is my favorite espresso powder that I use for all of my cooking and baking. Substitution: Instant coffee - use twice the amount of it.
- unsalted butter - A small amount of butter is to finish the glaze that's drizzled over the meat. It gives it its sheen and adds richness.
How to Make it
- In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
- 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 of the meat. Gently let all the air out of the bag, seal it, and place it in the refrigerator overnight - ideally for about 14 hours.
Recipe tip: It's a good idea to put the bag in a second bag or a bowl in case it leaks.
- Remove the steak from the refrigerator about 20 minutes before you're ready to cook. Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate. Season both sides generously with salt and pepper.
- 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 sear properly to form its beautiful "crust." Wait for the sizzle!
- 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. (I think it's best rare to medium rare, but this is a personal choice.)
- While the steak is grilling, add the maple syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it's bubbling, turn the heat to low and let it simmer until it thickens slightly and reduces a bit, about 3 minutes. Then add the butter, and swirl the pan around until the butter has completely melted and blended in.
- 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 to settle. Slice the steak thinly against the grain, drizzle the glaze on top and serve.
Do you have to use a grill? While the char from the grill does add flavor, you can also cook this marinated steak in a sauté pan, ideally cast iron. The key to cooking flank steak is high heat and a short amount of time. Follow the same directions that you would for grilling.
Serving Suggestions
- My all-time favorite side to go with coffee marinated steak is Asian slaw. It's refreshing and tangy and is the perfect balance to the richly flavored meat.
- A delicious side of mashed potatoes would be lovely, to soak up any excess marinade.
- I always love a light salad with a rich, juicy steak. This Fried Lemon Caesar Salad would be lovely. Or a simple grilled vegetable to brighten the plate like Grilled Green Onions, that can go on the grill right next to the steak.
What You Can do Ahead of Time
Make the marinade, add it to the steak, and get it in the refrigerator the night before you want to serve it.
Other Must-Try Recipes with Coffee
I hope you love every last bite as much as we do!
Balsamic Coffee Marinated Flank Steak Recipe
Equipment
Ingredients
For the marinade
- ⅓ cup brewed strong coffee, cooled to room temperature
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons garlic, minced
- 1 (approximately 2-pound) flank steak
For the glaze
- 1 tablespoon maple syrup
- 3 tablespoons balsamic vinegar
- ¼ teaspoon instant espresso powder
- 1 tablespoon unsalted butter
- salt and freshly ground black pepper
Instructions
For the marinade
- In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
- 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 of the meat. 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 second bag or a bowl in case it leaks.)
Cook
- Remove the steak from the refrigerator about 20 minutes before you're ready to cook. Preheat a stove-top grill* (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
- Season both sides generously with salt and pepper. 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!
- 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.
For the glaze and assembly
- While the steak is grilling, add the maple syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it's bubbling, turn the heat to low and let it simmer until it thickens slightly and reduces a bit, about 3 minutes. Then add the butter, and swirl the pan around until the butter has completely melted and blended in.
- 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 to settle.
- Slice the steak thinly against the grain, drizzle the glaze on top and serve.
NOTES
NUTRITION
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Chung-Ah | Damn Delicious
Amazing! And this is exactly why I can never be vegetarian!
valentina
Thanks, Chung-Ah -- me, too! 🙂
Robin Holbrook
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
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. 🙂
Barbara
Yum Yum Yum! This sounds like dinner tonight 😉
Jason
This looks a lot like a short rib recipe I have - it's marinated in coffee, maple syrup, herbs and such, and then braised down with other aromatics. Coffee and beef is a pretty mind-blowing combination.
http://www.bakespace.com/recipes/detail/Coffee-Marinated-Bison-Short-Ribs/21299/
Linda K. Smith
I TOTALLY agree with Chung-Ah! I wonder if you would mention
again how to make, buy or steal coffee syrup, Valentina.
Linda K. Smith
Oops--just found your suggestion to use
DAVE's COFFEE SYRUP.
sippitysup
I don't love coffee but I have tried this on love this! GREG
linda spiker
Espresso powder is like a magic ingredient! Love this!
valentina
I totally agree! Thank you. 🙂
danielle
I too, love a cup of coffee. Or 2 or 3. Depends on the day! This marinade sounds delicious! I love anything quick and easy.
valentina
Thanks, Danielle! Hope you try it!
Sonal
You are a genius. Loved how you made a marinade using coffee and balsamic...must have tasted exotic..
valentina
Exotic indeed. 🙂 Hope you make it.
Jillian
This looks and will smell amazing in my home! Thank you for sharing!
valentina
Oh yes, it's so aromatic! Thank you!
Marie
The marinade for the steak sounds sensational - so rich and full of flavour! The pictures are making my mouth water. Yum!
valentina
Thanks so much, Marie! 🙂
David
I think it’s time for me to borrow some coffee from a neighbor! I haven’t had coffee in our fridge since we moved here 11 years ago! I have never tried coffee or tea, but it had steak coded with coffee and it was wonderful! (I don’t think I slept for weeks afterwards…) This looks fantastic, Valentina! Perfectly cooked.
valentina
Thanks so much, David! I guess I'm lucky it doesn't keep me awake. (Or not!?) 😉
sippitysup
I know you love coffee, now you really can have it with any meal of the day. GREG
valentina
Ha! Love it! 😀
Eha
Have made coffee marinades for decades ever since I discovered a few Swedish recipes used to prepare totally moreish lamb dishes ! Can truly recommend !! The glaze recipe is new and shall be tried soonest . . . both would well suit a number of proteins methinks . . .
valentina
Hi Eha, thank you for your comments. 🙂 I've used coffee with both steak an pork, but now, per your recommendation, I must try it with lamb. I bet it's delicious! ~Valentina
Vince'
This sounds caffebulous!
I hope I get to try this soon.
Thanks for sharing.
Valentina
Hope you love it. It's definitely one of our favorites. Great paired with this Asian Slaw, too. Enjoy! 🙂 ~Valentina