Lean & Clean Cookbook

Beef & Soups/Stews

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Coffee-Chili Grilled Flank Steak

Coffee-Chili Grilled Flank Steak

Serves 2 servings

Prep: 15 minutes • Cook: 12 minutes

GFFR

Lean flank steak gets bold, smoky flavor from a coffee-chili marinade before a quick high-heat sear creates a deeply browned crust and juicy center. Designed for the Kamado Joe or a traditional grill, this protein-packed steak delivers big barbecue flavor while keeping the ingredients simple and balanced.

Ingredients

  • 12 oz flank steak
  • 1/3 cup strong brewed coffee, cooled
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon honey
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 lime, cut into wedges
  • 2 tablespoons fresh cilantro or parsley, chopped

Instructions

  1. Whisk together the cooled coffee, olive oil, apple cider vinegar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne if using, honey, and Worcestershire sauce.
  2. Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat completely.
  3. Refrigerate for 2 to 4 hours. Avoid marinating overnight because the acidic marinade can begin to affect the texture of the steak.
  4. Remove the steak from the refrigerator about 20 to 30 minutes before cooking.
  5. Prepare the Kamado Joe for direct grilling at approximately 450 to 500°F. Allow the grill and cooking grate to preheat thoroughly.
  6. Remove the steak from the marinade and discard the used marinade. Pat the surface of the steak lightly with paper towels to remove excess moisture while leaving the seasoning behind.
  7. Place the steak directly over the hot coals and grill for approximately 3 to 5 minutes per side, depending on thickness and desired doneness.
  8. Check the internal temperature with an instant-read thermometer and remove the steak about 5°F below your preferred final temperature to allow for carryover cooking while it rests.
  9. Transfer the steak to a cutting board and rest for 5 to 10 minutes.
  10. Identify the direction of the grain and slice the steak thinly across the grain.
  11. Finish with fresh cilantro or parsley and a squeeze of lime before serving.

Notes & Tips

  • Flank steak is lean and flavorful but can become tough when overcooked. Medium-rare to medium works especially well.
  • For medium-rare, remove the steak around 125 to 130°F and allow carryover heat during resting to finish it. For medium, remove around 135 to 140°F.
  • Kamado Joe: Cook with the lid closed between checks to maintain heat and capture a subtle charcoal flavor from the lump charcoal.
  • Traditional gas or charcoal grill: Preheat to high heat and follow the same direct-grilling method.
  • Blackstone option: Preheat a cooking zone to high heat, lightly oil the surface, and sear the steak for approximately 3 to 5 minutes per side.
  • The coffee does not make the finished steak taste like a cup of coffee. It adds roasted depth that works with the chili, smoke, and beef.
  • Always slice flank steak thinly across the grain. This shortens the muscle fibers and makes each bite considerably more tender.
  • Serve with grilled vegetables, sweet potato wedges, Mediterranean quinoa salad, or over greens for a complete meal.
  • Verify that the Worcestershire sauce is gluten-free if needed.
  • For meal prep, refrigerate sliced leftover steak in an airtight container for up to 3 days. It works especially well in salads, bowls, or wraps.
Nutrition: 390 cal • 46g protein • 19g fat • 7g carbs