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Using coffee as a secret ingredient opens up a bitter, bitter world in the kitchen. In a good way. I have found, in experimenting with coffee, that it adds a flavor component not found in other ingredients. Coffee-bitter is a dry, matte flavor that adds such complexity and uniqueness to dishes. It is a delightful contrasting bitterness.
This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust.
- 2 teaspoons granulated sugar
- 1 teaspoon instant espresso powder
- 2 tablespoons freshly and coarsely ground black pepper
- 1 teaspoon fine sea salt
- 2 teaspoons mild chili powder
- 1 1 1/2-pound flank steak
- 1 tablespoon vegetable oil
Preheat gas grill to medium-high heat.
In a small bowl, combine sugar, espresso, black pepper, salt, and chili powder.
Rub steak all over with vegetable oil. Press spice mixture onto both sides of steak.
Sear 8 minutes on first side; 6 minutes on reverse. Tent with foil, and allow meat to rest 10 minutes. Slice thinly against the grain, and serve.
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