Coffee Marinated Grilled Flank Steak
Source: Gordon Hamersley, Hamersley Bistro, Boston, MA.
Serves 4 to 6
3 tablespoons grainy mustard
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 tablespoons balsamic vinegar
4 tablespoons oil
2 cups strong espresso
¼ cup dark brown sugar
½ tablespoon black pepper
2 pounds flank steak, trimmed of fat
Salt to taste
1 cup beef broth or veal broth
2 tablespoons butter
- Combine the mustard, garlic, shallots, balsamic vinegar, 2 tablespoons oil, espresso, brown sugar and black pepper in a large pan. Reserve 1 cup of marinade to make the sauce. Add the flank steak and marinate for 2 hours, turning the meat every 30 minutes.
- Prepare the grill method of your choice. Sprinkle the meat with salt and add to the grill. Cook the meat for about 3-5 minutes per side, frequently basting with the coffee marinade that the meat was marinating in. The sugar in the marinade will caramelize nicely making the meat wonderfully charred. Remove the flank steak from the grill and allow to rest before slicing.
- While the beef is resting, combine the reserved marinade and the beef broth. Bring to a boil and then lower the heat to medium. Reduce the sauce by ½. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning.
- Cut the beef into 2 inch slices and arrange on plates. Spoon the sauce over and around the beef and serve immediately.