Flank Steak with Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

Makes 4 servings.

3 tbls of strong brewed coffee
1 tbl balsamic vinegar
1 tbl extra-virgin olive oil
1 tbl brown sugar
2 cloves garlic, minced
1 teas whole black peppercorns, crushed
1/2 teas salt
1 lb flank steak, trimmed of fat

1. 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 leat 1 hour up to 8 hours.

2. Heat grill to high.

3. Remove steak from marinade (discard marinade). Lightly oil grill rack. Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.