With a recipe like this one, you’ll transform into a master griller in time for your next party! The secret ingredient that makes this flank steak recipe so delicious? Van Houtte® Colombian Dark Roast coffee. Buy it in stores or online.
In a bowl combine ground coffee, kosher salt and 1 tbsp. of ground black pepper. Set aside
Using the tip of a sharp knife, score both sides of flank steak, about a ¼ inch deep, in a diamond pattern, about 1 inch apart.
Rub both sides of the steak with coffee seasoning, pressing seasoning into the cuts so that it sticks. Cover and refrigerate for 1 hour.
Place brewed coffee into a pot and bring to a rolling boil. Boil rapidly until reduced by half. This concentrates the flavour of the coffee for the sauce. Remove from heat and allow to cool.
In a small bowl combine cooled, concentrated brewed coffee, olive oil, date syrup or brown sugar, soy sauce, ground chili paste, onion flakes, fresh and dried garlic, 2 tsp. of ground black pepper and herbs.
Preheat grill to very hot, about 600°+ F.
Remove seasoned steak from refrigerator and allow to come to room temperature for 15 minutes.
Grill steak 4-6 minutes per side, for medium rare doneness, basting liberally with coffee basting sauce.
Remove from grill. Allow steak to rest for 5 minutes. Thinly slice across the grain of the meat to serve.
Note: Flank Steak is lean and is best served rare, medium rare or medium.
- 1 tbsp. Van Houtte® Colombian Dark ground coffee
- 1 tbsp. kosher salt
- 1 tbsp. coarsely ground black pepper
- 2.5 lb (1.2 kg) beef flank steak
- ½ cup Van Houtte® Colombian Dark coffee, brewed
- ¼ cup olive oil
- ¼ cup date syrup or brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. ground red chili paste
- 1 tbsp. dried onion flakes
- 4 fresh garlic cloves, minced
- 1 tbsp. dried minced garlic
- 2 tsp. coarsely ground black pepper
- ¼ cup chopped fresh herbs (rosemary, oregano and thyme)
Chef Ted Reader
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.