Coffee-Marinated Steak
Coffee for dinner? Yes please! Adding espresso to the marinade gives this flank steak a deep, intense flavor that pairs well with fresh corn salsa.
Ingredients
- ¼ cup (60 ml) espresso or strong coffee
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (15 ml) dijon mustard
- 1 tbsp (15 ml) packed brown sugar
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) chili powder
- 1 garlic clove, pressed
- 1 flank steak (about 1½–2 lbs./ 700 g–1 kg)
- 1 red bell pepper, seeded and diced
- 1½ cups (375 ml) frozen corn
- 1 tbsp (15 ml) oil
- ¼ cup (60 ml) cilantro, chopped
- 3 green onions, sliced
- 1 lime, juiced
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) chili powder
Directions
- Whisk together the espresso, balsamic vinegar, mustard, brown sugar, 2 tbsp (30 mL) of the oil, salt, chili powder, and garlic. Add the steak and marinate for 2–24 hours.
- Preheat the oven to 375°F (190°C) and set the Deluxe Air Fryer & Oven to AIR FRY for 20 minutes.
- For the salsa, add the bell pepper, corn, and oil to a medium bowl; toss to coat. Transfer the mixture to the Small Grill Pan .
- When the display says, “Add Food,” place the pan in the oven. Press start. Stir and rotate the pan halfway through cooking. Combine the peppers and corn with the remaining salsa ingredients in a medium bowl and set aside.
- Slice the steak against the grain and spoon the corn salsa on top to serve.
