Flank Steak with Coffee-Peppercorn Marinade

mmmmm good!

threedels@sbcglobal.net - July 4, 2008 09:04:11 AM PST

this is a very simple and savory recipe. we really liked it a lot. a keeper for sure! the coffee adds a richness to the meat and compliments the peppercorns nicely. i suggest serving it with a glass of zinfandel; something slightly peppery would be perfect.

6 of 6 found this review helpful.

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Great idea, will try it again!

Jillian - October 7, 2008 07:44:27 AM PST

I didn\'t have any brown sugar as called for the recipe, so substituted a little bit of maple syrup. I ended up marinating the flank steak for 24 hours instead of the time recommended in the instructions. And I think I overcooked it a little bit... maybe next time I will try a lower temperature and let the meat rest a little longer! But the flavor was wonderful… I never thought coffee and garlic would mix, but it was great! paired the steak with a side of roasted red potatoes with onions and green beans. That and a glass of red wine made my night complete 

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Pretty great recipe

Michael D - October 29, 2008 10:45:53 AM PST

Hey Jerry, you didn\'t contribute anything but a snarky comment. Pretty unhelpful to me as a cook!

I liked the recipe, but used 1 1/2 Tbsp of coffee shop decaf espresso instead of the coffee, as we had kids invited who would be eating the meal. I found myself wanting something fresh in the entree... a bright note somewhere. Since it didn\'t seem to work with the ingredients listed, I noticed the picture above, and decided to make a very fresh, bright, lemony tabbouleh salad to be served with it. Worked beautifully! One kid liked it, the other wanted marshmallows. What are you gonna do?

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Great Marinade!

denamtatum - September 7, 2009 01:04:18 PM PST

I typically use a wine based marinade for flank steak, or perhaps a cilantro/garlic marinade. I was in the mood for something different and tried this recipe. The whole family loved it. Good stuff. As with all marinades the longer the better. Tonight we\\'re doing it again with filet mignon.

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Variation on a Teme

Paradise Lost - November 24, 2008 08:53:57 PM PST

Used all marinade ingredients except:
Substituted molasses for brown sugar
strained coffee through maker twice to get a BOLDER taste.
Peete\'s coffee, I used esmarelda, but kona, or Major Dickenson will work also.
I chopped fresh garlic and l mixed the marinade in a ziplock bag.
Used 7 ounce fillet, marinaded the steak for 3 hours in bag.

Took pan for the broiler and grabbed some aluminum foil and built a tub for filet.

Put filet in tub and then poured all of marinade and put chopped garlic on top of steak and around steak.

Then I opened a can of mushrooms/stems and pieces and covered the steak.

This way I can leave the steak in the broiler for 15 minutes without it getting burned or crisped.

Transferred the steak to a plate with the combination mushroom and garlic compote wich is nicely cooked and crunchy.

Steak is browned all the wat around about a quarter inch and is medium to medium rare in the center and cuts like butter and melts in your mouth.

With some warm sweet french bread from your local grocer and a bottle of Robert Mondovi Pinot Noir I sat down to enjoy MNF.

Enjoying a five star meal.

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