| 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 |
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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.
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