Grilled Coffee Balsamic Flank Steak
Flank steak marinated overnight in coffee and balsamic, grilled to medium-rare and finished with a glossy espresso-balsamic glaze.
🍳 Cook: 8 min
Ingredients
| 1/3 cup | 80 ml | brewed strong coffee, cooled |
| 2 tbsp | 30 ml | balsamic vinegar (marinade) |
| 1 tbsp | 15 ml | brown sugar |
| 2 tsp | 10 ml | garlic, minced |
| 2 lb | 905 g | flank steak |
| 1 tbsp | 15 ml | maple syrup |
| 3 tbsp | 45 ml | balsamic vinegar (glaze) |
| 1/4 tsp | 1.3 ml | instant espresso powder |
| 1 tbsp | 15 ml | unsalted butter |
| — | salt and black pepper |
Instructions
- For the marinade, whisk the coffee with the balsamic vinegar, brown sugar and garlic in a small bowl; set aside.
- Trim any excess fat off the steak and place it in a large zip-lock bag, laid flat. Pour in the marinade, coating both sides. Press out the air, seal, and refrigerate overnight, ideally about 24 hours (set the bag in a bowl in case it leaks).
- Remove the steak from the refrigerator about 20 minutes before cooking.
- Preheat a stove-top grill or outdoor barbecue. Take the steak out of the bag, place on a plate and season both sides generously with salt and pepper.
- Lay the steak on the hot grill; you should hear a sizzle. Grill to your liking, about 8 minutes for medium-rare, turning halfway through.
- For the glaze, while the steak grills add the maple syrup, balsamic vinegar and espresso powder to a small saucepan over medium heat. Once bubbling, lower the heat and simmer until slightly thickened, about 3 minutes. Swirl in the butter until melted and blended; season to taste.
- Transfer the steak to a platter, cover with foil and rest at least 10 minutes.
- Slice thinly against the grain, drizzle with the glaze and serve. (No grill? Sear it in a cast iron skillet using the same timing.)