Flank Steak With Coffee-Peppercorn Marinade

• 3 tablespoons strong brewed coffee
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon whole black peppercorn, crushed
• 1/2 teaspoon salt
• 1 lb 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.
4. Tip.
5. 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.

coffee, balsamic vinegar, extra virgin olive oil, brown sugar, garlic, black peppercorn, salt, flank steak

Taken from www.food.com/recipe/flank-steak-with-coffee-peppercorn-marinade-339171 (may not work)