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Flank Steak With Coffee-Peppercorn Marinade

Flank Steak With Coffee-Peppercorn Marinade
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WebMD Recipe from

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

Prep: 20 minutes | Total Time: 1 hour 20 minutes (including 1 hour marinating time)
  • 3 tablespoons
    strong brewed coffee
  • 1 tablespoon
    balsamic vinegar
  • 1 tablespoon
    extra-virgin olive oil
  • 1 tablespoon
    brown sugar
  • 2 cloves
    garlic, minced
  • 1 teaspoon
    whole black peppercorns, crushed
  • 1/2 teaspoon
  • 1 pound
    flank steak, trimmed of fat
  1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
  2. Heat grill to high.
  3. Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Nutritional Information

Makes: 4 servings
  • Calories198
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol47 g
  • Carbohydrates3 g
    • Dietary fiber0 g
  • Protein24 g
  • Sodium339 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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