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
- � 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
- � tsp (2 ml) chili powder
- 1 garlic clove, pressed
- 1 flank steak (about 1��2 lbs./ 700 g�1 kg)
- 1 red bell pepper, seeded and diced
- 1� cups (375 ml) frozen corn
- 1 tbsp (15 ml) oil
- � cup (60 ml) cilantro, chopped
- 3 green onions, sliced
- 1 lime, juiced
- � tsp (2 ml) salt
- � 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.
