August 2, 2007 Flank with Coffee-Peppercorn Marinade

Easy Tastebud Delights

8.02 Edition (August 2, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

We tried yesterday's recipe for Herbed Pork Chops and they were a hit! I added some lemon and orange juice to the lime juice along with a bit of worchestershire sauce and placed the mixture, herbs and chops into a zippy bag. Instead of chopping the herbs, I just cut them into pieces, stems and all. This made it easier when hubby was removing them from the zippy bag to put on the barbecue. We didn't have the corn because our local grocer didn't have any, I'm guessing they ran out.

Today's recipe sounds quite different. I've heard of coffee marinades but haven't actually tried one. Enjoy!

Flank Steak with Coffee-Peppercorn Marinade

3 tbsp. strong brewed coffee
1 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. brown sugar
1 tsp. minced garlic
1 tsp. whole black peppercorns , crushed
1/2 tsp. salt
1 lb. flank steak , trimmed of fat

1: Whisk together: coffee, vinegar, oil, sugar, garlic, peppercorns and salt and transfer to zippy bag. Add steak and mix well. Refrigerate for at least 1 hour or up to 8 hours.

2: Heat grill to high.

3: Remove steak from marinade (discard marinade). 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 and serve.

Servings: 4 servings

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