A flavorful steak recipe with a unique coffee and peppercorn marinade, perfect for grilling enthusiasts.
Combine the brewed coffee, balsamic vinegar, olive oil, brown sugar, minced garlic, whole black peppercorns, and salt in a mixing bowl.
Ensure the sugar dissolves completely in the marinade for even flavor distribution.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring the steak is fully coated.
Let the steak marinate in the refrigerator for at least 1 hour, or up to 8 hours for a deeper flavor.
Preheat your grill to high heat.
Clean the grill grates before preheating to prevent sticking.
Remove the steak from the marinade and discard the marinade. Lightly oil the grill grates using a folded paper towel held with tongs.
Oiling the grill grates helps achieve perfect grill marks.
Grill the steak for 4-5 minutes per side for medium-rare, adjusting the time for your desired doneness.
Use a meat thermometer to check the internal temperature for precise cooking.
Let the steak rest on a cutting board for 5 minutes before slicing thinly against the grain.
Resting the steak allows the juices to redistribute, ensuring a juicy bite.
Serve the sliced steak with your choice of sides and enjoy.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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