Espresso Flank Steak

Flank steak is a lean, somewhat tough but flavourful cut of beef that benefits from the tenderizing effects of a marinade. Scoring the flank steak with 1/4-inch cuts about an inch apart, across the grain, before cooking helps the marinade penetrate more deeply, and the steak cooks more quickly.

INGREDIENTS

1 ½ lbs flank steak
⅓ cup Espresso Dark Balsamic Vinegar
2 Tbsp Chipotle Olive Oil
1 Tbsp + 1 tsp fresh cracked black pepper
2 tsp brown sugar or honey
1 clove minced garlic or 1 t garlic salt

DIRECTIONS

Place the steak in a shallow baking dish. Combine all other ingredients, then pour over steak. Cover and marinate in the fridge for at least 2 hours, up to overnight, turning occasionally.

Remove steak from fridge and allow to come to room temperature.

Prepare your grill with one side for high, direct heat, and the other for lower, indirect heat.

Remove steak from marinade, gently shaking off any excess. Salt both sides of the steak. Place the steak on the hot side of the grill. Grill for a minute or two per side to get a good sear, then move the steak over to the cooler side of the grill. Cover and cook for a few minutes more, until done to your liking.

If you’re unsure what a flank steak feels like when at your desired doneness, use a good meat thermometer. Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium-rare, and 150°F for medium.

Rest the steak. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

Slice across the grain. Notice the direction of the muscle fibres of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibres.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. Excellent served on top of a grilled salad with a bed of greens.