Grilled Coffee-marinated Flank Steak
By Tested and perfected in the Sur la Table kitchen
Grilled Coffee-marinated Flank Steak
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 tablespoon finely-ground coffee beans
- 2 teaspoons firmly-packed light brown sugar
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 2 teaspoons kosher salt, plus more for seasoning
- 2 tablespoons canola or vegetable oil, plus more for brushing
- 1½ pounds flank steak, trimmed
Coffee compliments the flavors of the steak, while the acidity in the beans creates a perfect tenderizing agent. This recipe can be served with a salsa verde, chimichurri or even an avocado-corn salsa. When cooking steaks, ensure you bring the meat to room temperature prior to cooking and that you wait for at least 10 minutes for the steak to rest prior to carving.
To prepare the rub: While the In a small bowl, combine the coffee, brown sugar, chile powder, smoked paprika, dried thyme and salt. Using a whisk, slowly add the oil and mix until well combined. Set aside.
To prepare steak: Remove the flank from the refrigerator and allow it to come to room temperature, about 30 minutes. Using a silicone spatula, evenly coat the coffee rub all over the steak and set aside.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Using a silicone brush, lightly coat the grill plate with oil.
Using tongs, grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°F, about 10 to 12 minutes. Remove the steak from the grill, tent loosely with aluminum foil and let rest for 10 minutes.
To serve: Slice the steaks thinly across the grain and arrange on a platter.
To prepare the rub: While the In a small bowl, combine the coffee, brown sugar, chile powder, smoked paprika, dried thyme and salt. Using a whisk, slowly add the oil and mix until well combined. Set aside.
To prepare steak: Remove the flank from the refrigerator and allow it to come to room temperature, about 30 minutes. Using a silicone spatula, evenly coat the coffee rub all over the steak and set aside.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Using a silicone brush, lightly coat the grill plate with oil.
Using tongs, grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°F, about 10 to 12 minutes. Remove the steak from the grill, tent loosely with aluminum foil and let rest for 10 minutes.
To serve: Slice the steaks thinly across the grain and arrange on a platter.