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Kahlúa-Marinated Grilled Flank Steak
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
120 minutes
Marinated flank steak in Kahlua sauce for a sweet and tangy coffee flavor infusions.
Ingredients:
  • 1 cup coffee liqueur (such as Kahlúa)
  • 1 tsp. instant espresso powder
  • 11/2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. brown sugar
  • 3/4  tsp. salt
  • 3/4  tsp. black pepper11/4 lb. flank steak
  • 1 Tbsp. olive oil
  • 1  shallot, minced (about 1/4 cup)2  cloves garlic, minced1/2 cup low-sodium beef broth
  • 2 Tbsp. butter, diced
  • Grilled green onions, for garnish
Instructions:
  • Combine 1/2 cup coffee liqueur, espresso powder, 3/4 teaspoon chili powder, oregano, sugar, and 1/4 teaspoon each salt and pepper in a bowl. Pat the steak dry with paper towels, then place it in a large resealable plastic bag. Add the coffee marinade, seal the bag, and ensure the steak is coated well. Refrigerate for at least 1 hour or overnight.
  • Before cooking, allow the steak and marinade to sit at room temperature for approximately 30 minutes. Remove the steak from the marinade, pat it dry, and discard the marinade. Season the steak with 1/4 teaspoon of pepper and 1/4 teaspoon of salt.
  • Heat up the grill to a sizzling medium-high and lightly oil the grill grates.
  • Grill the steak without covering it, flipping only once halfway through, for 8 to 10 minutes until an instant-read thermometer registers 130 degrees F (54 degrees C) when inserted into the center. Allow the steak to rest for about 10 minutes before thinly slicing.
  • Heat oil in a skillet until shimmering. Sauté shallot and garlic until aromatic, around 2 minutes. Sprinkle with 3/4 tsp chili powder, 1/4 tsp salt, and 1/4 tsp pepper, cooking briefly for another 30 seconds. Pour in 1/2 cup coffee liqueur and stir well.
  • Simmer over medium heat until liquid is reduced by half, about 2 to 3 minutes. Stir in beef broth and continue cooking until sauce reduces to about 2/3 cup, another 2 to 3 minutes. Take off the heat and gradually whisk in butter, adding one piece at a time to form the sauce. Serve the steak with the luscious sauce drizzled on top and sprinkle with green onions for a finishing touch.

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