Grilled Coffee-Marinated Flank Steak
A bold coffee marinade adds flavor to this tender grilled flank steak. The steak is marinated for 2 to 4 hours.
This coffee-marinated flank steak is a flavorful twist on classic grilled steak. The brewed coffee adds surprising depth, balancing the tang of vinegar, the sharpness of Dijon, and the sweetness of brown sugar. After a few hours in the marinade, the steak grills up tender, juicy, and richly seasoned.
It’s a simple recipe that feels special enough for entertaining, yet easy enough for a weeknight dinner. Slice it thinly across the grain and serve with your favorite summer sides—or pile it into sandwiches or tacos for something different.
What You’ll Like About This Dish
Bold flavor. Coffee, Dijon, garlic, and brown sugar create a deep, rich marinade.
Quick hands-on time. Just whisk, marinate, and grill.
Tender results. Flank steak becomes incredibly flavorful and juicy.
Perfect for grilling. Ideal for summer cookouts or casual dinners.
Ingredient Notes
- Strong brewed coffee – Adds depth and balances the marinade’s tangy and sweet elements.
- Dijon mustard – Helps emulsify the marinade and adds sharp flavor.
- Red wine vinegar – Provides acidity to tenderize the flank steak.
- Soy sauce – Adds savory umami and salt.
- Brown sugar – Sweetens and helps caramelize the crust on the grill.
- Flank steak – Best sliced thinly across the grain after resting.
Steps to Make Grilled Coffee-Marinated Flank Steak
- Mix the coffee, oil, vinegar, garlic, Dijon, pepper, soy sauce, and brown sugar.
- Marinate the flank steak for a few hours, turning occasionally.
- Discard the marinade and grill the steak over direct heat.
- Let the steak rest briefly after grilling.
- Slice thinly across the grain to serve.
Tips
- Marinate for at least 2 hours, but no longer than 4 to avoid over-tenderizing.
- Pat the steak lightly before grilling for better browning.
- Use a meat thermometer to ensure your preferred doneness.
- Always slice flank steak thinly against the grain for tenderness.
Recipe Variations
- Smoky version. Add a pinch of smoked paprika or chipotle powder.
- Herb-forward. Mix in rosemary, thyme, or oregano to the marinade.
- Sweet heat. Add honey and a bit of crushed red pepper.
- Balsamic swap. Replace red wine vinegar with balsamic for a sweeter finish.
Serving Suggestions
- Serve with grilled vegetables or corn on the cob.
- Pair with mashed cauliflower, potato salad, or rice.
- Add slices to salads or grain bowls.
- Garnish with fresh parsley or scallions.
How to Store
Refrigerate: Store leftover sliced steak in an airtight container for up to 3 days.
Freeze: Freeze cooked and fully cooled steak for up to 2 months. Wrap tightly to prevent freezer burn.
Reheat: Warm gently in a covered skillet or microwave at low power to preserve moisture.
Grilled Coffee-Marinated Flank Steak
Ingredients
- 1 cup coffee, strong, brewed, cooled
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 teaspoons black pepper, coarsely ground
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar, packed
- 1 1/2 pounds flank steak
Instructions
- Combine the cooled coffee, olive oil, vinegar, garlic, Dijon mustard, pepper, soy sauce, and brown sugar in a bowl. Pour the marinade mixture into a large food storage bag or non-reactive container and add the steak. Turn to coat the steak thoroughly with the marinade and then refrigerate for 2 to 4 hours, turning occasionally.
- Discard the marinade and grill the steak over direct heat for 4 to 6 minutes on each side for medium rare.
- Let the meat rest for about 5 minutes and then slice thinly on the diagonal across the grain.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
