Thursday, April 4, 2013

Flank Steak with Coffee-Peppercorn Marinade

We've been on a serious beef drought in this house, since my husband decided to give up red meat for the new year (crazy talk). And since the introduction of the infamous Green Drink for breakfast in our house, coffee has been almost nonexistent. My Nespresso machine has been on vacation. So...when the Lock n Load challenge came up, I thought why not beef and coffee? 

I really like Eating Well magazine, and I was surprised to find some recipes involving coffee on their site. This one pairs coffee with balsamic vinegar and brown sugar. I also topped my steak with a little avocado salsa for some kick. 

Flank Steak with Coffee-Peppercorn Marinade 
by Dawn Harmon
adapted from Eating Well Magazine

For the salsa:
1 avocado, cubed
2 Roma tomatoes, chopped
one handful cilantro, chopped
1/2 a red onion, chopped
juice of one lime
salt and pepper

For the steak:
3 Tablespoons brewed Lock-n-Load Java Charlie Don’t Surf Kona coffee
1 Tablespoon balsamic vinegar
1 Tablespoon extra-virgin olive oil
1 Tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon freshly ground black peppercorns
1/2 teaspoon sea salt
1 pound flank steak – I actually used a tri-tip cutlet because that’s what was in my freezer!

1. Combine all the salsa ingredients and refrigerate for at least an hour.

2. Whisk together the brewed coffee, balsamic vinegar, olive oil, brown sugar, garlic, salt and pepper. Marinate the steak in this mixture for at least one hour – the longer, the better!

3. Heat a bit olive oil in a large pan over medium-high heat. When the pan is heated, saute the steak for 2 minutes on each side. (Tip: to keep the steak from arching or bowing, place another frying pan on top of the steak while it cooks). Remove the steak from the pan and let rest for 3-5 minutes before serving.

4. To serve: slice the steak against the grain. Serve atop dressed greens (I used a champagne vinaigrette) and top with the salsa.

Flavorful but healthy!

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