Coffee Balsamic Flank Steak has deep and rich flavors from a unique steak marinade. The flavors this seep in over many hours, making it a truly special dish, with rave reviews. 
Cooking with Coffee
Cooking with coffee and tea is not uncommon. And for very good reason!
Just as tea leaves and coffee grounds infuse hot water with their wonderful flavors, they can infuse food. Simple.
I’m a coffee person . . .
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 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.
Making This Recipe
This is a great recipe to cook on the weekends. You’ll only spend a few minutes making the coffee balsamic steak marinade, and grilling. In between, it will marinate for several hours in the refrigerator.
I usually get it in the marinade the night before I want to serve it. While the coffee balsamic steak is grilling, you can whip up the glaze, which has a similar flavor profile to the steak marinade. Only with a little butter, making it silky smooth and even richer.
Now get to the store, start the marinating process for your own coffee balsamic steak.
Maybe invite a few friends over, or family, and share it with them. They should be so lucky to get in on this deliciousness. In my humble opinion, of course. 😉
What to Serve With it
- A delicious potato side dish 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.
- And how about with a side of these simple Grilled Garden Scallions?
And on the sweeter side, here are a few more recipes with coffee . . . and espresso, that I love:
- Kahlua Espresso Gelato
- Espresso Chocolate Sauce
- Chocolate Coffee Almond Granola
- Chocolate, Oat and Espresso Breakfast Cookie Recipe
And if you’re like me and can’t get enough coffee and espresso, here’s an awesome guide to finding the best high-quality, easy-to-use coffee makers.
For now though, enjoy every last bite of your delicious coffee balsamic steak!
The deep and rich flavors of the unique steak marinade in this Coffee Balsamic Flank Steak seep in over many hours, making it a truly special meat dish, with rave reviews. note that almost all of the prep time is inactive, marinating time.
- 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
- 1 tablespoon maple syrup
- 3 tablespoons balsamic vinegar
- ¼ teaspoon instant espresso powder
- 1 tablespoon unsalted butter
- salt and freshly ground black pepper
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In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
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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 bowl in case it leaks.)
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Remove the steak from the refrigerator about 20 minutes before you're ready to cook.
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Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
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Season both sides generously with salt and pepper.
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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!
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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.
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While the steak is grilling, add the coffee syrup or 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. Season to taste with salt and pepper.
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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.
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Slice the steak thinly against the grain, drizzle the glaze on top and serve.
*If you don't have a grill, you can also sauté it. A cast iron skillet would be best for this, and you can follow the same cooking directions for the grill.
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Chung-Ah | Damn Delicious says
Amazing! And this is exactly why I can never be vegetarian!
valentina says
Thanks, Chung-Ah — me, too! 🙂
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. 🙂
Barbara says
Yum Yum Yum! This sounds like dinner tonight 😉
Jason says
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 says
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 says
Oops–just found your suggestion to use
DAVE’s COFFEE SYRUP.
sippitysup says
I don’t love coffee but I have tried this on love this! GREG
linda spiker says
Espresso powder is like a magic ingredient! Love this!
valentina says
I totally agree! Thank you. 🙂
danielle says
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 says
Thanks, Danielle! Hope you try it!
Sonal says
You are a genius. Loved how you made a marinade using coffee and balsamic…must have tasted exotic..
valentina says
Exotic indeed. 🙂 Hope you make it.
Jillian says
This looks and will smell amazing in my home! Thank you for sharing!
valentina says
Oh yes, it’s so aromatic! Thank you!
Marie says
The marinade for the steak sounds sensational – so rich and full of flavour! The pictures are making my mouth water. Yum!
valentina says
Thanks so much, Marie! 🙂
David says
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 says
Thanks so much, David! I guess I’m lucky it doesn’t keep me awake. (Or not!?) 😉
sippitysup says
I know you love coffee, now you really can have it with any meal of the day. GREG
valentina says
Ha! Love it! 😀
Eha says
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 says
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