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Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large sealable plastic bag set in a shallow dish.
Combine espresso, onion, brown sugar, mustard, vinegar, oil, cracked pepper and garlic in a small bowl. Pour marinade over steak in bag: seal bag. Turn to coat steak. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally.
Drain steak, discarding marinade. Sprinkle espresso powder evenly over both sides of steak; rub in with your fingers.
Grill steak on the rack of an uncovered charcoal grill directly over medium coals for 17 to 21 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as directed.)
Sprinkle steak with salt and pepper. Thinly slice steak diagonally across the grain.