2 lbs. flank steak
4 cloves garlic
1 fresh jalapeno pepper (seeded and chopped)
1 tsp cumin
1/2 cup fresh cilantro (chopped)
2 Tbsp Balsamic Vinegar from Main Street Mercantile!
1/4 cup + 2 Tbsp Citrus Habanero Olive Oil from Main Street Mercantile!
Freshly ground Breakfast Blend Coffee from Main Street Mercantile!
Juice from 2 fresh limes
Sea Salt and fresh ground pepper to taste
Combine garlic, jalapeno, cumin, cilantro, lime juice, balsamic, 1/4 cup citrus habanero olive oil. Add sea salt and fresh ground pepper to taste.
Spread flank steak in a large dish and pour marinade over steak until well coated. Cover dish and refrigerate for 2-4 hours.
Preheat grill or skillet. Brush grill/skillet with citrus habanero oil.
Remove flank steak from marinade and shake off excess. Salt and pepper both sides, lightly rub the steak with the fresh coffee grounds. Ensure that you have placed an even coat and place on grill/skillet.
A) Sear the steak for one minute on each side to create a sealed crust. Transfer the skillet and steak to oven for 10 minutes to bake.
B) Cook for 2-3 minutes on each side until medium-rare to well-done, as desired. Let meat rest for 5 minutes on a cutting board before thinly slicing diagonally across grain.
Habenaro & Coffee Yum!
…Why The Coffee?
A coffee rub for steak has a comparable effect on meat as would wine. The high tannin concentrations in bold reds allows your palate to ‘cleanse’ the inside of your mouth to truly enjoy the fatty richness of your steak. The acidity levels of coffee replicate tannin in wine, which allow amplification of flavor. Voila!