Seared Coffee and Balsamic Flank Steak

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Coffee lends an earthy, complex flavour to the steak. Marinate the steak the night before to streamline preparation.

Tags: Advanced, 20 Mins, Entrées, Beef, Vegetables, Summer Insider's Report 2011, Summer Insider's Report 2012

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1 cup (250 mL)	brewed PC 100% Hawaiian Medium Roast Coffee
1/4 cup (50 mL)	packed light brown sugar
1/4 cup (50 mL)	PC Splendido Balsamic Vinegar of Modena - Two Leaf
3 tbsp (45 mL)	olive oil
3	cloves garlic, minced
1 tsp (5 mL)	cracked black peppercorns
1	flank steak, about 1 lb/500 g
4	portobello mushroom caps, about 6 oz/175 g
1	PC Sweet Onions , cut in 4 large rings
1/2 tsp (2 mL)	salt
1 pkg (142 g)	PC Organics Baby Spinach

In bowl, stir together coffee, brown sugar, half of the balsamic vinegar, 1 tbsp (15 mL) of the olive oil, garlic and pepper until sugar is dissolved. Put flank steak in zippered plastic bag; add marinade and close bag. Chill at least 3 hours or overnight.
Lift flank steak out of bag, reserving marinade. Pat steak dry; set aside to come to room temperature. Meanwhile, preheat barbecue to medium-high heat. Pour reserved marinade into small saucepan; bring to a boil over medium-high heat and cook for 2 minutes. Set aside.
Brush both sides of mushroom caps and onions with boiled marinade. Season steak with half of salt. Place steak, mushrooms and onion on greased grill; close lid. Cook for 3 to 5 minutes per side or until steak is medium doneness. Transfer steak to board; let stand 5 minutes.
Place spinach in large serving bowl; drizzle with remaining 2 tbsp (25 mL) oil, remaining 2 tbsp (25 mL) balsamic vinegar and sprinkle with remaining salt. Thinly slice flank steak across the grain. Thinly slice portobellos. Place steak and mushrooms on top of salad. Separate onion slices into rings and arrange on top. Serve immediately.