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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.