Recipe: Espresso Marinated Flank Steak

This recipe for Espresso Marinated Flank Steak with Plantain Chutney, Flank Steak 2 pounds flank steak 1 cup espresso 1/4 cup balsamic vinegar 1/4 cup olive oil 1/4 cup honey 1/4 cup Worcestershire sauce 6 garlic cloves, minced 2 tbsp. black peppercorn, crushed Whisk espresso, vinegar, olive oil, honey, Worcestershire sauce, garlic and peppercorn in bowl. Place flank steak in a resealable plastic bag and pour marinade into bag. Remove all the air from bag and refrigerate for minimum 1 hour. Remove steak from marinade. Place steak on medium high heat grill and cook for 4-5 minutes per side. Transfer steak to cutting board and let rest for 5-10 minutes before cutting. Slice thinly across the grain. Plantain Chutney 3 ripe plantains (they should be yellow with black spots on the outside) 1 medium onion, diced 1 Jalapeno, seeded and minced 2 tbsp. honey 1/2 cup chicken stock 1 tbsp. olive oil Spray baking dish with cooking spray. Peel plantain and place on baking dish. Bake in a preheated 375F oven until well browned. Once cooked, place plantain aside to cool. Cut plantain lengthwise and dice. Pour olive oil into a medium heat sauce pan. Add onions and cook until translucent. Add plantain, jalapeno, chicken stock, and honey, salt and pepper to taste, cook for 5-10 minutes to warm all ingredients together. Pour over the top of the sliced flank steak. Makes 6 Servings