Grilled Coffee Balsamic Flank Steak Recipe
The deep and rich flavors of the unique steak marinade in this Coffee Balsamic Flank Steak seep in over many hours, making it a truly special dish, with rave reviews.
Believe it or not, cooking with coffee and tea is not uncommon. And for very good reason!
Just as tea leaves and coffee grounds infuse hot water with their wonderful flavors, they can infuse food. Simple.
While I enjoy a cup of tea from time to time, I’m a coffee person through and through. I love coffee.
I love a perfect cup in the morning.
I love it in my ice cream pie, and in my cookies.
And now, I love it on my steak!
Both the marinade and the glaze in the recipe are filled with the aromatic, deep, rich flavors of coffee. Add a touch of sweetness and a hot grill, and you’ll create an unbelievably delicious steak.
This is a great recipe to cook on the weekends. You’ll only spend a few minutes making the coffee balsamic steak marinade, and grilling. In between, it will marinate for several hours in the refrigerator.
I usually get it in the marinade the night before I want to serve it. During the time the coffee balsamic steak is grilling, you can whip up the glaze, which has a similar flavor profile to the unique steak marinade we made. Only with a little butter, making it silky smooth and even richer.
Now get to the store, start the marinating process for your own coffee balsamic steak. Maybe invite a few friends over, or family, and share it with them. They should be so lucky to get in on this deliciousness. In my humble opinion, of course. 😉
What to serve with this unique steak recipe:
- A delicious potato side dish would be lovely, to soak up any excess marinade.
- I always love a light salad with a rich, juicy steak. This Heirloom Apple Salad with Microgreens would be lovely.
- And how about with a side of these simple Grilled Garden Scallions?
Whatever you choose to serve it with, enjoy every last bite of your delicious coffee balsamic steak!
The deep and rich flavors of the unique steak marinade in this Coffee Balsamic Flank Steak seep in over many hours, making it a truly special meat dish, with rave reviews. note that almost all of the prep time is inactive, marinating time.
- 1/3 cup brewed strong coffee cooled to room temperature
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons garlic minced
- 1 (approximately 2-pound) flank steak
- 1 tablespoon coffee syrup or maple syrup (see notes)
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon instant espresso powder
- 1 tablespoon unsalted butter
- sea salt and freshly ground black pepper
In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
Cut any excess fat off of the steak and place it in a large zip-lock bag — the bag should be large enough so the steak is flat, or almost flat. Pour the marinade in the bag, making sure it coats both sides of the meat. Gently let all the air out of the bag, seal it, and place it in the refrigerator overnight and ideally for about 24 hours. (It’s a good idea to put the bag in a bowl in case it leaks.)
Remove the steak from the refrigerator about 20 minutes before you’re ready to cook.
Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
Season both sides generously with salt and pepper.
Place the steak on the grill. You should hear a sizzling sound when the meat hits the grill – if you don’t, the grill isn’t’ hot enough, and the steak won’t caramelize and form a beautiful crust. Wait for the sizzle!
Grill the steak until it’s cooked the way you like it — for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
While the steak is grilling, add the coffee syrup or maple syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it’s bubbling, turn the heat to low and let it simmer until it thickens slightly and reduces a bit, about 3 minutes. Then add the butter, and swirl the pan around until the butter has completely melted and blended in. Season to taste with salt and pepper.
Place the steak on a large plate or platter, cover with foil, and let it rest for at least 10 minutes to allow the juices settle.
Slice the steak thinly against the grain, drizzle the glaze on top and serve.