This tenderly delicious steak will bring a touch of spring to the table even when it is not grilling season. As the centerpiece of a meal shared with guests, it sets the tone with a touch of elegance, without fuss.
Ingredients (4 servings) ~
3 tbsp of strong brewed Brown & Jenkins Coffee
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1 tbsp brown sugar
2 cloves garlic, minced
1 tsp whole black peppercorns, crushed
1/2 tsp salt
1 lb flank steak, trimmed of fat
1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour and up to 8 hours.
2. Heat grill to high.
3. Remove steak from marinade (discard marinade). Lightly oil grill rack. Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain.
4. Serve with baked potato and mixed vegetables or rice pilaf and warm, mixed vegetables.