Grilled Coffee Balsamic Flank Steakon a cutting board before being sliced.

Grilled Coffee Balsamic Flank 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.

Course Main Course
Cuisine American
Keyword best steak marinades, steak dinner recipes
Prep Time 8 hours
Cook Time 8 minutes
Total Time 8 hours 8 minutes
Servings 4 to 6
Calories 366 kcal
Author Valentina K. Wein


For the marinade

  • 1/3 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


For the marinade

  1. In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar 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 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.)

  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.

For the glaze

  1. 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.

  2. 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.
  3. Slice the steak thinly against the grain, drizzle the glaze on top and serve.

Recipe Notes

*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.