Espresso Steak

By Valarie

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons Worcestershire sauce
• 1 round tablespoon Dijon mustard
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon black pepper
• 1/2 About 1/2 teaspoon Espelette or cayenne pepper
• 1/8 About 1/8 teaspoon ground cinnamon
• 2 large cloves garlic, finely chopped or grated
• 1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled
• 1 shallot, finely chopped or grated
• 2 pounds flank steak
• Serving suggestions: parsley, lemon and salt

Details

Servings 4
Preparation time 225mins
Cooking time 330mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

For the marinade: Combine the olive oil, rosemary, Worcestershire, mustard, vinegar, black pepper, espelette, cinnamon, garlic, espresso and shallots in shallow dish or large plastic food storage bag. Turn the steak in the marinade and refrigerate for a few hours or overnight.

Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once. Let the steak rest 5 to 10 minutes, then slice across the grain into 1/2-inch-thick slices. Dress with lemon juice, parsley and sprinkle with a little salt to finish.