Flank Steak With Coffee-Peppercorn Marinade

INGREDIENTS

3 tablespoons strong brewed coffee

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

1 tablespoon brown sugar

2 garlic cloves, minced

1 teaspoon whole black peppercorn, crushed

1⁄2 teaspoon salt

1 lb flank steak, trimmed of fat

DIRECTIONS

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 or up to 8 hours.

Heat grill to high.

Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). 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.

Tip.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

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