Dark Voyage Marinated Flank Steak

Dark Voyage Marinated Flank Steak

By: Linda Bonwill - World Class Cooking

Bring This Flank To The Bank!

It's so tender, moist, and delicious, but what is the secret? We said it once, and we will say it again: it's the coffee.
Acidity in the coffee helps break down the proteins in the meat, making it more tender, especially in tougher cuts of meat. Brewed marinated coffee adds flavor and texture and even helps with caramelization, giving meats added sweetness and color.

Here are some helpful and convenient tips for preparing for your summer BBQs.
1. Double, triple, or even quadruple this BBQ marinade recipe.
2. Purchase your favorite protein, such as steak, chicken, or ribs—season with salt.
3. Place your protein into separate zip bags.
4. Add a generous amount of marinade sauce to the meat and seal each bag. Pick up the bag and gently rub or massage the meat, coating it with the marinade.
5. Label the bag with the protein used and the date. Freeze until ready to use. You will be fully stocked with marinated meat to last you all summer.

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


Featured ingredient: Dark Voyage Coffee 10oz ground

  • 3-4 lbs flank steak seasoned with salt
  • 1 cup ketchup
  • 1/4 cup soy sauce or Tamara
  • 3/4 cup Dark Voyage coffee, brewed
  • 1/4 cup French dressing or other dressing
  • 2 Tbsp sesame oil
  • 1 Tbsp hot chili paste, or to liking
  • 2 Tbsp Worcestershire sauce


  1. Mix all the wet ingredients in a bowl. Add half of the marinade to a flat baking with rims. Place the steak on top of the sauce. Spread the remaining sauce on top of the steak, fully covering the steak with the marinade. Cover and refrigerate for at least 4 hours or overnight.
  2. When you are ready to grill the steak, remove the steak from the refrigerator. Let it sit for 1 hour.
  3. Place the steak on a hot grill and cook for 4 minutes per side. Transfer to a cutting board and let it sit for 5 minutes to retain its juices.