Coffee and Soy Marinated Flank Steak just may become one of your favorite ways to eat red meat. Who knew coffee could be such a great addition to a marinade?
This marinade not only makes the flank steak juicy but also adds great flavor. It’s not a flavor that jumps out at you as coffee. The coffee adds kind of a smokiness to the meat.
While we’re on the subject of coffee, I have to tell you about this awesome coffee we’ve been drinking that I also used in this marinade. It’s called Boquete Mountain Coffee and they are a specialty coffee roaster in the NoDa area of Charlotte.
My husband and I visited them a month ago and had a wonderful tour and got to speak with the owner, David Haddock. He welcomes anyone who wants a tour of the building or to talk coffee to come by anytime during opening hours. In addition to seeing the roasting process, we also got to try an amazing coffee cherry tea made from the coffee cherries that encompass the beans. Loved it.
Boquete coffees are sourced using Direct Trade, whereby they purchase directly from the farmers who grow the beans. This helps ensure a quality product for the buyer and a fair wage for the farmer.
If you’re in the Charlotte area, you can purchase Boquete Coffee at Healthy Home Market, Whole Foods, and The Fresh Market. Plus many area restaurants serve Boquete Coffee including Soul Gastrolounge and Rooster’s.
You can also purchase their website and their Breakfast Blend is available on Amazon.
Next time you grill some steak, try something different – coffee in your marinade! Be sure to brew your coffee super strong to get the best flavor.
Coffee and Soy Marinated Flank Steak
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 cup strong coffee, at room temperature
- 1 cup soy sauce
- 1 teaspoon pepper
- 1 Tablespoon brown sugar
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons Worcestershire sauce
- 1 (2-pound) flank steak
- Combine all ingredient in a large ziptop plastic bag, mixing them together well.
- Add flank steak and marinate in the refrigerator for 6-8 hours.
- Let flank steak sit at room temperature for 20 minutes before grilling.
- Preheat grill with high heat. Remove flank steak from marinade and pat it dry with paper towels.
- Grill for about 4 to 5 minutes per side. You want to serve flank steak on the rare side for best flavor and texture. When you press on it with your finger, it should not feel squishy, but you don't want it to feel firm either. It should have some give.
- Let flank steak rest at least 10 minutes and then slice thinly against the grain with knife at a diagonal.