NY Strip Steak with Coffee-Peppercorn Marinade

Flank Steak with Coffee-Peppercorn Marinade

  • 3 tablespoons strong brewed coffee
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon whole black peppercorns, crushed
  • 1/2 teaspoon salt
  • 1 pound NY Strip steak, trimmed of fat

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.

Tonight, I’m plating the steak with fries, green salad and fruit compote.

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

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