Coffee-Marinated Steak

Name: Coffee-Marinated Steak
Yield: 4 servings
Ingredients: ¼ cup (60 mL) espresso or strong coffee; 1 tbsp (15 mL) balsamic vinegar; 1 tbsp (15 mL) Dijon mustard; 1 tbsp (15 mL) packed brown sugar; 3 tbsp (45 mL) olive oil, divided; 1 tsp (5 mL) salt; ½ tsp (2 mL) chili powder; 1 garlic clove, pressed; 1 flank steak (about 1½–2 lbs./ 700 g–1 kg); 1 red bell pepper, seeded and diced; 1½ cups (375 mL) frozen corn; 1 tbsp (15 mL) oil; ¼ cup (60 mL) cilantro, chopped; 3 green onions, sliced; 1 lime, juiced; ½ tsp (2 mL) salt; ½ tsp (2 mL) chili powder

Prep 10 min

Cook 110 min

Ready in 120 min

Coffee for dinner? Yes please! Adding espresso to the marinade gives this flank steak a deep, intense flavor that pairs well with fresh corn salsa.

Ingredients

¼ cup (60 mL) espresso or strong coffee
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) packed brown sugar
3 tbsp (45 mL) olive oil, divided
1 tsp (5 mL) salt
½ tsp (2 mL) chili powder
1 garlic clove, pressed
1 flank steak (about 1½–2 lbs./ 700 g–1 kg)

1 red bell pepper, seeded and diced
1½ cups (375 mL) frozen corn
1 tbsp (15 mL) oil
¼ cup (60 mL) cilantro, chopped
3 green onions, sliced
1 lime, juiced
½ tsp (2 mL) salt
½ tsp (2 mL) chili powder

Directions

Whisk together the espresso, balsamic, Dijon mustard, brown sugar, 2 tbsp (30 mL) of the oil, salt, chili powder, and garlic. Add the steak and let it marinade for at least 2 hours and up to 24 hours.
Toss the bell pepper and corn with the remaining oil in a medium bowl. Transfer the mixture to the Small Grill Pan. Transfer the pan to the middle rack of the Deluxe Air Fryer & Oven and cook on the AIR FRY setting for 20 minutes. Give the pan a shake halfway through. Combine the air fried peppers and corn with the remaining salsa ingredients and set aside.
Preheat the oven to 375°F (190°C). Heat a 12” Cast Irion Skillet over medium heat for 5 minutes. Add the remaining 1 tbsp (15 mL) oil to the skillet. Remove the steak from the marinade and add to the skillet. Cook for 3 minutes on each side. Transfer the skillet to the oven and cook until the desired doneness is reached, about 14 minutes for medium rare (135°F/57°C). Remove the steak to a plate or cutting board to rest for 5-10 minutes.
Slice the steak against the grain and spoon the corn salsa over top.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 110 mg, Sodium 1060 mg, Carbohydrate 23 g, Fiber 3 g, Sugars 7 g (includes 3 g added sugar), Protein 39 g