|1 cup||Strong brewed black coffee|
|1 ½ Tablespoons||Dijon mustard|
|2||Garlic cloves, finely chopped|
|1||Shallot, finely chopped|
|2 Tablespoons||Balsamic vinegar|
|1 Tablespoon||Vegetable oil|
|2 Tablespoons||Brown sugar|
|½ teaspoon||Kosher salt|
|½ teaspoon||Fresh ground pepper|
|3 pounds||Brandt Beef All Natural flank steak, trimmed of fat|
Combine all ingredients and place in zip lock bag.
Remove about 1/2 cup of glaze and reserve.
Add flank steak to zip lock bag and marinade for 1 to 1 1/2 hours.
Preheat grill to medium-high heat.
Remove steak from zip lock bag, pat dry and season with salt and pepper.
Grill, basting frequently with marinade, about 4 to 5 minutes per side for medium rare.
Let rest 5 minutes then carve against the grain.
Drizzle reserved 1/2 cup glaze over the meat along with any accumulated juice from the steak.