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.
|