Espresso Marinated BBQ Beef

Espresso Marinated BBQ Beef

Bold espresso and smoky spices tenderize beef for a deeply flavored grilled main.

Total 4 hr 12 min Makes 4 servings Calories 340/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Wheat

This recipe soaks flank steak in a bold marinade of brewed espresso, brown sugar, and smoked paprika before grilling it hot and fast. The coffee's acidity tenderizes the meat while lending a subtle bitter-sweet depth that pairs well with barbecue sauce. Serve sliced thin against the grain for weeknight dinners or backyard cookouts.

Ingredients

  • 1 1/2 pounds flank steak
  • 1/2 cup brewed espresso, cooled
  • 1/4 cup brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup barbecue sauce

Method

  1. In a mixing bowl, whisk together the cooled espresso, brown sugar, soy sauce, olive oil, minced garlic, smoked paprika, black pepper, and salt until the sugar dissolves.

  2. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, turning to coat completely.

  3. Refrigerate and marinate the steak for at least 4 hours, turning once halfway through.

  4. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

  5. Preheat a grill or grill pan over high heat and lightly oil the grates.

  6. Remove the steak from the marinade, letting excess drip off, and discard the used marinade.

  7. Grill the steak for 5 to 6 minutes per side for medium-rare, until a thermometer inserted into the thickest part reads 130 to 135°F.

  8. Transfer the steak to a cutting board, brush lightly with barbecue sauce, and let it rest for 10 minutes.

  9. Slice the steak thinly against the grain and serve with the remaining barbecue sauce on the side.

Related recipes

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    Espresso Marinated BBQ Beef

    This recipe soaks flank steak in a bold marinade of brewed espresso, brown sugar, and smoked paprika before grilling it hot and fast. The coffee's acidity tenderizes the meat while lending a subtle bitter-sweet depth that pairs well with barbecue sauce. Serve sliced thin against the grain for weeknight dinners or backyard cookouts.

    4 hr 12 min 4 servings 340 cal

    Ingredients

    • 1 1/2 pounds flank steak
    • 1/2 cup brewed espresso, cooled
    • 1/4 cup brown sugar
    • 3 tablespoons soy sauce
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon kosher salt
    • 1/2 cup barbecue sauce

    Method

    1. 1

      In a mixing bowl, whisk together the cooled espresso, brown sugar, soy sauce, olive oil, minced garlic, smoked paprika, black pepper, and salt until the sugar dissolves.

    2. 2

      Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, turning to coat completely.

    3. 3

      Refrigerate and marinate the steak for at least 4 hours, turning once halfway through.

    4. 4

      Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

    5. 5

      Preheat a grill or grill pan over high heat and lightly oil the grates.

    6. 6

      Remove the steak from the marinade, letting excess drip off, and discard the used marinade.

    7. 7

      Grill the steak for 5 to 6 minutes per side for medium-rare, until a thermometer inserted into the thickest part reads 130 to 135°F.

    8. 8

      Transfer the steak to a cutting board, brush lightly with barbecue sauce, and let it rest for 10 minutes.

    9. 9

      Slice the steak thinly against the grain and serve with the remaining barbecue sauce on the side.