Grilled Coffee Balsamic Flank Steak Recipe

So what makes the flank steak marinade taste so special? Believe it or not, brewed coffee and the Coffee Balsamic is the key ingredient to it! These twoingredient helps in making the favorite marinade for you flank steak, and it is perfect for summer or winter grilling. Other than the individual herbs and ingredients, the secret is marinating the steak for 24 hours! Don’t skimp on the marinating time!

Beef marinated with coffee balsamic, maple syrup, herbs, and such, and then braised down with other aromatics is a pretty mind-blowing combination. The rich and bottomless flavors of the unique steak marinade seep into the Coffee Balsamic Flank over many hours, making it an exclusive dish. It was incredible and produced some hickory taste! But you make it marinate it through necessary ingredients and keep in the refrigerator for several hours.

Steak can be marinated one day ahead and bring the steak to room temperature before grilling. Both the glaze and marinade for the recipe are filled with the aromatic, deep, rich flavors of coffee. Adding a touch of sweetness and a hot grill will make it an unbelievably delicious steak. This is a great recipe to be cooked on the holidays or weekends. You’ll only spend just thirty minutes on making the coffee balsamic steak marinade and grilling.

Ingredients

• • 1 cup strong brewed black coffee or espresso

  • 1-1/2 tablespoons Dijon mustard

  • Two garlic cloves, finely chopped

  • one shallot, finely chopped

  • two tablespoons balsamic vinegar

  • One tablespoon mild olive oil (or canola oil), plus a little more for rubbing on the steak

  • two tablespoons dark brown sugar

  • ½ teaspoon salt

  • ¾ teaspoon coarsely ground black pepper

  • 1-1/2 to 2 pounds flank steak, trimmed of fat

Instructions

• 1. Whisk the coffee with the coffee balsamic vinegar, brown sugar, garlic, mustard, garlic, shallot, one tablespoon olive oil, brown sugar, salt, and pepper in a large dish.

  2. Keep ¼ cup of the marinade as reserve (for use once the meat is cooked). This is optional

  3. Add the flank steak and marinate the, refrigerate the meat for around 24 hours.

  4. Remove the steak from the refrigerator about 20 minutes before you’re ready to cook.

  5. Get the grill prepared for your choice to medium-high.

  6. Please take out the meat from the marinade, and pat the steak dry with paper towels, wipe it all over with a little olive oil, and season both sides generously with salt and pepper.

  7. Grill it with the leftover coffee marinade frequently, until cooked rare to medium-rare, 3 to 5 minutes per side based on the thickness.

  8. You don’t want to overcook flank steak, so take it off the grill when it’s slightly less done than you would like.

  9. Wait for few minutes before slicing thinly across the grain.

  10. Combine any juices that have collected with the fresh reserved marinade (if you saved it), pouring over and around the beef and serve immediately.

  11. Place the steak on a plate and cover it with foil and allow few minutes so that the juices absorbed and settled.

  12. Slice the steak in to thinly sizes and drizzle the herbs or glaze on top and serve.

For a rich, dark, and aged balsamic vinegar amazingly complex with the taste of dark roasted coffee that adds a fantastic glaze or BBQ base for pork, beef, or chicken visit https://www.sonomafarm.com today! For More information  you can stay connected with us on our facebook , twitter and pinterest pages.