Prep Information
Prep Time
10 minutes
Cook Time
8 minutes
Serves
4-6 people
Ingredients
- Marinade
- 1/3 cup strong, brewed coffee
- 2 TBLSP Espresso Balsamic Condimento
- 3 TBLSP coffee syrup
- 3 small to medium-sized, finely chopped garlic cloves
- 1 flank steak (about 2 lbs.)
- Sauce
- 3 TBLSP coffee syrup
- 2 TBLSP Espresso Balsamic Condimento
- 1/4 teaspoon instant espresso powder
- 1 TBLSP unsalted butter
- Sea salt and freshly ground pepper
Instructions
- For the Marinade
- Using a small bowl, whisk the coffee with the Espresso Balsamic Condimento , coffee syrup and garlic. Set aside.
- Using a sharp knife, cut off any excess fat on the flank steak and place in a large zip-lock bag or in a marinating container with a lid. The flank steak should be able to lie flat. Pour the marinade over the steak, making sure to coat both sides. Marinate in the refrigerator for about 24 hours, turning the meat over about every 3-4 hours.
- About a half hour before you're ready to cook, take the steak out of the refrigerator and let sit at room temperature.
- Preheat a stove-top grill or outdoor barbecue. Place the steak on a large plate.
- Season both sides with salt and pepper. Place steak on the grill. If you don't hear a sizzling noise, the grill isn't hot enough yet and you won't get a nice caramelization on the steak.
- For medium rare, cook on both sides for a total of 8 minutes.
- For the Sauce
- While the steak is grilling, put the coffee syrup, Espresso Balsamic Condimento, and espresso powder in a small saucepan. Place it over medium heat. Once it's simmering, turn the heat to low, add the butter, and swirl the butter around the pot until completely melt and blended with the other ingredients. Season with salt and pepper, to taste.
- Place the steak on a clean platter, cover with foil and let it rest for about 10 minutes.
- On a medium-size cutting board, slice the steak thinly and slightly diagonally against the grain. Drizzle the sauce on top, and serve.