, , ,

scalloped potatoes 012

scalloped potatoes 013

scalloped potatoes 015

I’m a sucker for a terrific marinade.  I love that they always go together so quickly and then they get popped into the refrigerator while I move through my day.  All of the credit for this amazing marinade (with perfectly tasty results) goes to the Food Network.  My husband enjoyed this one quite a bit and marveled at how tender the meat was.  Well, “marvel” might not be it exactly, but he did comment that it was tender and he doesn’t hand out the compliments readily.  I loved this recipe so much that it may go into regular rotation. 

Coffee Marinated Flank Steak


3 tbsp strong coffee

1 tbsp Balsamic vinegar

1 tbsp extra-virgin olive oil

1 tbsp brown sugar

2 cloves garlic, minced

1 tsp whole black peppercorns, crushed

1/2 tsp Kosher salt

1 lb flank steak



Whisk all ingredients together, except flank steak.  Place flank steak into zipper top bag and marinate in refrigerator for 1 hour. 

Set oven temperature to 450 degrees.  Remove flank steak from marinade and place inside roasting pan.*  Broil steak for 6 minutes and then turn over.  Broil on other side for 8 minutes.  Let steak rest for 10 minutes before slicing.

Kitchen Note:  Ovens vary widely.  Through trial and error (i.e., a less than perfect flank steak) I’ve learned that the timing referenced above works.  You may need to broil for 1 or 2 minutes longer on the first side.

*I use an Emile Henry roasting pan tobroil flank and skirt steaks and it is perfect for roasting whole chickens too.   Purchase one here.