Thursday, February 28, 2008

Recipe Of The Week: Flank Steak


Sandra and I have been grilling Flank Steak about once a week. It’s one of the staples on the Weight Watchers Plan and it’s got great flavor!

I came across the interesting recipe. Evidently, coffee has a remarkable affinity with beef.

Makes 4 servings

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 flank steak, trimmed of fat

1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a Ziploc bag. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

2. Heat grill to high and remove steak from marinade (discard marinade). Lightly oil grill (I use Pam spray). Place steak on grill and cook for 5 to 6 minutes per side for medium-rare.

3. Transfer steak to a cutting board and let rest for 5 minutes (tent with foil). Slice thinly across the grain and serve.