Flank Steak with Coffee Peppercorn Marinade
Infuse your grilling game with bold flavors by trying this Flank Steak with Coffee Peppercorn Marinade. This recipe combines the richness of strong brewed coffee and the warmth of cracked black peppercorns to create a succulent steak that’s both tender and deeply flavorful. A balance of sweet brown sugar, savory soy sauce, and tangy balsamic vinegar rounds out the marinade, while a touch of smoked paprika adds a subtle hint of smokiness. Perfect for grill enthusiasts, the steak sears to perfection in just minutes for a juicy, mouthwatering result. Served thinly sliced and garnished with fresh parsley, this protein-packed dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you’re planning a backyard barbecue or a cozy weeknight dinner, this unique coffee-flavored steak is sure to impress. Keywords: flank steak, coffee marinade, grilled steak recipe, peppercorn marinade, dinner ideas.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 cup brewed coffee (strong and cooled)
- 2 tablespoons cracked black peppercorns
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for grilling)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
In a medium-sized bowl, whisk together the brewed coffee, cracked black peppercorns, soy sauce, brown sugar, olive oil, balsamic vinegar, minced garlic, smoked paprika, and salt to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish, and pour the marinade over the steak. Seal the bag or cover the dish, ensuring the steak is fully coated.
Refrigerate the steak for at least 4 hours or up to overnight for deeper flavor.
When ready to cook, remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
Preheat a grill or a cast-iron skillet over medium-high heat. Lightly coat the cooking surface with vegetable oil to prevent sticking.
Sear the steak for 4-5 minutes on each side for medium-rare doneness, or cook to your desired level of doneness. Use a meat thermometer to check for accuracy (130°F for medium-rare).
Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Slice the flank steak thinly against the grain to ensure tenderness.
Garnish with fresh chopped parsley and serve immediately. Pair with roasted vegetables or mashed potatoes if desired.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6363 mg | 277% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 20.7 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2021 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
