I marinated the steaks overnight and this did come out great. The coffee is magical! Thanks for a great marinade.
Great marinade! I used a mix of pink, green and black peppercorns. The coffee is a nice flavor on the steak. I had to oven-broil since it is winter, but looking forward to grilling this during the summer. Made for Best of 2011 game.
I absolutely loved this! I only marinated for about 4 hours, and it still turned out wonderful. I had a two pound flank steak and doubled all the marinade ingredients except the brown sugar...I used 1 1/2 tbsp of that. I can't wait to have a delicious sandwich later! This is going in the keeper file...definitely 5 Stars!
I found this to be a very good marinade. I used it on chuck (seven bone) steak. I sprinkled some tenderizer on and then marinaded the steak for about 6 hours in the fridge. Very tasty, the steak was nearly fork tender and very flavorful. the marinade only enhances the flavor of the meat, it does not over power like steak sauce does.
Yum! We loved this. The steak came out so tender. There really wasn't a Wow! factor with the flavor but the overall effect was spot on. A very easy marinate, made with ingredients that you normally have on hand. This is a keeper. I served it with some grilled red potatoes and for a side dish, cauliflower and sliced mushrooms microwaved with a touch of butter. Thanks for posting. :)
I loved this recipe. I used pear-infused vinegar and eye of round steak. It marinated for about 5 hours. The flavor was great! I have a tabletop grill, so I put it on there. I can't wait to put it on the 'real' grill this summer.
Mmmmmmm! This was delicious! We love flank steak (or as my son calls it: frank steak). I marinated the steak for about 18 hours in the fridge. Unfortunately, the weather hasn't really been co-operating so I could not use the BBQ to grill the steak. I did it for about 5 minutes per side under the broiler set on high. I can imagine this would be heavenly on the BBQ and I'm looking forward to making it again. Too bad the Food Network Chefs have made this cut of meat so sexy. It has doubled in price, where I live, over the last 2 years.