My dearest lady readers:
What we have here is called Man Food. As in, gi-normously huge pieces of beef to satisfy the abnormally insatiable hunger cravings of your favorite rugged cowboy, office drone, or rugged-cowboy-disguised-as-office-drone.
This is the food that you serve your husband/boyfriend/male BFF when they won’t quit talking about how much they need to “attack” a huge chunk of beef, because they’ve had “Girl Food” like lentils and farro and pasta with summer squash for a week straight.
But instead of serving him a ridiculously large, unseasoned, super-expensive steak to curb their cravings, while you make gagging noises in the corner because you just aren’t that enamored of plain old beef…
Instead you can serve him a properly-seasoned, mouthbomb of deliciousness cleverly disguised as a peace offering for when you accidentally dyed all of his underwear pink in the laundry.
It’s a win-win.
You can thank me later.
PS. Ignore the crappy picture. I made this waaaaaaay back in the day before I got my Big Girl Camera.
Flank Steak with Coffee and Balsamic Vinegar Marinade
Adapted from Simmer Down!
1 flank steak, 1 1/2 to 2 pounds
1 cup double-strength coffee
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 1/2 tablespoons dijon mustard
1 tablespoon canola or vegetable oil
2 teaspoons crushed red pepper
1 teaspoon ground black pepper
1 medium shallot, minced
2 cloves garlic, minced
1/2 teaspoon salt
Mix all ingredients except flank steak in the bottom of a shallow dish or Ziploc bag. Add flank steak to marinade. Marinate steak at least 2 hours and up to 24 hours, turning every couple of hours.
Grill steak over indirect medium-high heat for 5-8 minutes per side, or until just cooked in the thickest part. Let steak rest 10 minutes before serving.
While steak is resting, bring marinade to a boil over high heat (this can be performed on the stove or using a grill; if using a grill, be sure you’re using aluminum or stainless steel cookware). Boil marinade until thickened and coating the back of a spoon, about 5 minutes.
To serve, slice steak thinly against the grain, and drizzle with reduced marinade.
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