• 2 tablespoons whole coffee beans
  • 2 tablespoons whole black peppercorns
  • 1 flank steak (about 2 1/2 pounds)
  • vegetable oil for brushing
  • cooking grate
  • kosher salt



Coarsely grind coffee beans and peppercorns in food processor or coffee grinder. Press mixture evenly on both sides of steak. Lightly brush cooking grate with vegetable oil. Grill steaks directly over high heat turning once until cooked to desired doneness. Best when cooked rare or medium-rare. Remove steaks from grill. Season both sides with salt. Allow to rest 2 to 3 minutes before serving. Slice steak thin against grain.