Balsamic Coffee Marinated Flank Steak Recipe

Large yellow-rimmed white platter filled with slices or grilled coffee balsamic flank steak.

5 from 6 votes

Balsamic Coffee Marinated Flank Steak Recipe

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!

*Please note that the marinating time is about 14 hours -- the other prep time is only about 15 minutes.

Prep Time15

Cook Time8

Marinating Time14

Total Time14 23

Course: Main Course

Cuisine: American

Keyword: steak dinner recipes, best steak marinades

Servings:

Calories: 381kcal

Author: Valentina K. Wein

Equipment

stove-top grill or large cast iron skillet

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

US Customary - Metric

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

*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.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition