Kahlúa-Marinated Grilled Flank Steak Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

• 1 cup coffee liqueur (such as Kahla), divided
• 1 teaspoon instant espresso powder
• 1 1/2 teaspoon chili powder, divided
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 3/4 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/4 pound flank steak
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup low-sodium beef broth
• 2 tablespoons butter, diced
• Grilled green onions, for garnish

Directions

Step 1: Whisk together 1/2 cup of coffee liqueur, espresso powder, 3/4 teaspoon of chili powder, oregano, brown sugar, and 1/4 teaspoon each of salt and black pepper in a bowl.

Step 2: Pat the flank steak dry with paper towels and transfer it to a large resealable plastic bag. Add the coffee marinade to the bag and seal it, turning the steak to coat evenly. Chill in the refrigerator for at least 1 hour or up to overnight.

Step 3: When ready to cook, let the steak and marinade sit at room temperature for about 30 minutes. Remove the steak from the marinade, pat it dry, and discard the marinade. Sprinkle the steak with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Step 4: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the steak, uncovered, turning it once halfway through. Grill for about 8 to 10 minutes, or until an instant-read thermometer inserted into the center reads 130F (54C) for medium-rare. Let the steak rest for about 10 minutes before thinly slicing.

Step 5: While the steak is resting, heat the olive oil in a skillet over medium heat. Add the minced shallot and garlic, and cook, stirring frequently, until fragrant, about 2 minutes.

Step 6: Add the remaining 3/4 teaspoon of chili powder, along with 1/4 teaspoon each of salt and pepper. Cook for about 30 seconds, stirring to combine.

Step 7: Stir in the remaining 1/2 cup of coffee liqueur and let it simmer over medium heat until the liquid has reduced by half, approximately 2 to 3 minutes.

Step 8: Add the beef broth to the skillet and cook until the sauce has reduced to about 2/3 cup, about 2 to 3 minutes more.

Step 9: Remove the skillet from the heat and slowly whisk in the diced butter, one piece at a time, until the sauce forms a smooth consistency.

Step 10: Serve the steak drizzled with the coffee sauce and garnish with grilled green onions.

Cook's Note:

Kahla is a coffee liqueur made from Arabica coffee beans and sugarcane rum. It originated in Veracruz, Mexico, in 1936. While commonly used in cocktails like espresso martinis, Kahla also makes an excellent addition to marinades and sauces. The sweet, slightly acidic coffee notes of Kahla complement the salty, spiced steak and help balance out rich butter sauces.

Nutrition Facts (per serving)

• Calories: 595
• Fat: 21g (27% DV)
• Saturated Fat: 9g (45% DV)
• Cholesterol: 127mg (42% DV)
• Sodium: 661mg (29% DV)
• Carbohydrates: 28g (10% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 25g
• Protein: 40g (81% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 54mg (4% DV)
• Iron: 3mg (18% DV)
• Potassium: 619mg (13% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.