This marinade was inspired by a trip to visit our Indonesian trading partners at Permato Gayo. It works very well on London Broil or Steak, but would also be pretty tasty on pork or your next shish kebab experiment. A great use for leftover black coffee (the stronger the better), marinaded and grilled flank steak pairs well with an Asian-inspired chopped salad or simple grilled corn and tomatoes.
Yield: 1.5 Cups
Prep time: 08:15
Cook time: 00:18
Total time: 08:33
1 cup strong brewed coffee, like our Sumatra French Roast
1/2 medium onion, chunked
1/4 cup Chinese black vinegar (See Note)
3 tablespoons packed dark brown sugar
2 tablespoons soy sauce
2 cloves peeled garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (the powdered kind)
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes or to taste
1 (2 to 3 pound) beef "London Broil," flank or top round steak
Combine all ingredients except beef in blender or food processor. Blend or process until onion and garlic are pureed.
Lightly score beef steak on both sides in a criss-cross pattern (this helps the marinade permeate more deeply). Marinate steak with coffee mixture at least 8 hours or overnight, turning occasionally.
Light your grill, drain off any extra marinade and allow meat to come to room temperature. Grill 8-10 minutes per side to an internal temperature of 135°F for medium-rare or 150°F for medium.
Chinese black vinegar has its own unique smoky flavor. Look for it in Asian markets. Or, substitute other vinegar. A 50-50 mix of balsamic and red wine vinegars work well.