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(12 ounces cooked beef plus 1/4 cup (or 2 tablespoons) sauce)
In a small bowl, combine wine, vinegar, soy sauce, coffee granules, Worcestershire and pepper. Place the steak in a large resealable plastic bag set in a shallow dish. Pour 1/4 cup of the wine mixture over the steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 8 to 24 hours, turning occasionally. Stir the salt into the remaining wine mixture; cover and chill until needed.
Lightly coat a grill pan with cooking spray. Heat over medium-high heat. Drain steak, discarding marinade. Cook steak on hot grill pan for 10 to 12 minutes or until desired doneness (145°F for medium-rare), turning once halfway through cooking time. Transfer steak to a cutting board. Let stand 3 minutes; thinly slice steak.
Meanwhile, in a small saucepan, heat the reserved wine mixture to boiling over medium-high heat. Boil, uncovered, 2 to 3 minutes or until mixture is reduced to 1/4 cup. (Or, for a more concentrated sauce, reduce mixture to 2 tablespoons.) Spoon wine mixture over sliced steak. If desired, serve with zucchini