“Peanut Butter & Jelly, Spaghetti & Meatballs, Bagels & Lox…these are delicious combos we hear of every day! Here’s one that will throw you for a loop though…Coffee & Steak?? I was blown away as well when I was introduced to this duo, BUT, I must say that when I marinated the flanks in some brew, I was more than pleasantly surprised. Out came some of the most juicy, tender & robust meat I had ever made. Serve alongside some Yukon Gold Potatoes with Sea Salt & Shallots and you’ve got yourself an elegant looking dinner that is quite simple to make.”
1 pound of flank or skirt steak (I use the pre-sliced cuts at Fairway, but whole flanks are fine as well.)
1 tablespoon Balsamic Vinegar
2 teaspoon crushed garlic OR 2 garlic cloves minced
1/4 cup of brewed coffee; the stronger the better (Great way to use up those last few drops in the morning.)
1 tablespoon agave nectar (I have just started to use agave in some of my recipes as a low-glycemic sweetner; it is all natural from the agave plant. Honey is another alternative.)
1 tablespoon olive oil + plus more for cooking
Bone Suckin’ Sauce Seasoning & Rub (This is an amazing versatile staple to have in your pantry. It is also delicious with chicken and salmon and you can find it at Holiday Farms & Whole Foods.)
1.) In a small bowl whisk together coffee, vinegar, olive oil, garlic and agave. Pour marinade into a Ziploc and add steak.
2.) Let sit in refrigerator for 2-12 hours turning once. Just before grilling, lay meat out flat on a plate and sprinkle to taste Bone Suckin’ Rub on top of the meat.
3.) Heat extra oil in a large skillet or grill pan (As the colder weather approaches, consider investing in a grill pan; they are the closest thing to actually using an outdoor BBQ. Amazon has some great deals!)
4.) Remove steak from marinade and cook for 3-4 minutes per side until desired doneness. (Be careful not too overcook as the steak will become dry and tough.)
5.) Let meat rest and if your beef is not pre-sliced; cut diagonally against the grain into thin pieces. (This just means slicing the opposite way the lines are running across the steak. This will ensure a softer bite of meat.)