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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Saturday, December 1, 2012

Coffee-Marinated Flank Steak


This turned out super delicious.  Flank steak is terrific marinated and this coffee bean marinade is very tasty. 


2lb flank steak
6 cloves garlic
1/2 cup espresso beans or dark roast coffee beans
large sprig rosemary
several sprigs parsley
2 tbsp coarsely ground black pepper
2 tbsp olive oil
2 tbsp brown sugar
4 tbsp balsamic vinegar


In a food processor add the garlic cloves and coffee beans.  


Add the rosemary and parsley.  


Pulse until coffee beans are coarsely ground.


Add the brown sugar, balsamic vinegar, oil and salt and pepper 


and process on high until combined.


Cut the 2lb flank steak in half.  This will serve 4-6 or you can eat half and freeze the other half for 2 or 3.


Cover the steak with the marinade in a glass container or plastic freezer bag.  I did half in the dish and half in a bag for the freezer.


Spread the marinade over the steak, cover and put it in the fridge overnight.  You can flip it half way through if you have the chance.


When ready to cook, scrape most of the marinade off the steak and grill over high heat for 3-4 minutes per side.


Let it rest, covered for about 5-10 minutes.


Then slice thinly against the grain.  Here's an excellent explanation of what slicing against the grain means and what it does if you're not familiar. Basically when you see lines of fibre in the meat you want to slice across them rather than with them because it makes the meat more tender.


Slice it all up.


And serve.  We had some extra crispy carrots and parsnips and steamed green beans.  The steak is so delicious.  And I have the other half still marinating in the freezer for another special treat!







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