Coffee Rubbed Flank Steak

This flank steak has made an appearance in my kitchen at least 563 times.

Perhaps that’s a gross exaggeration: more like 369 times.

The greatest thing about this steak? Each time I make it, Mr. Hausfrau raves about it and smacks his lips like it’s the first time he’s ever had flank steak this way and his life is changed. Think angels singing and playing harps.

I feel like a superhero goddess every time. And half the time, I imagine myself as a superhero goddess with shapely, slim thighs and a firm, pert bum.

In reality I DO have shapely thighs – the lumps and bumps on the back account for lots of different shapes that make Spanx my best friend. A firm pert bun? Keep dreaming.

Why is this flank steak so awesome? It doesn’t require a long marinade, it’s super lean, it’s fast and easy and it’s all about the texture. The texture!! I’m such a texture person that I border on creepy.

Really. I walk through stores touching things. I walk through people’s homes and touch things. I see friends and shortly after hugging them hello, I’m fussing over their hair and touching this necklace and tugging at that bracelet.

Told you I was creepy.

And you may think that using coffee grounds on a steak is creepy. Pish posh. It’s the perfect way to deepen this steak’s flavor without adding lots of extra calories. It creates a crust that is p-p-perfect. And hopefully I’ll have a butt one day that is close to p-p-perfect.

Until then, I’ll keep making this steak and serving it to Mr. Hausfrau, like we’re characters on Groundhog Day.

Just make sure to watch out for that first step – it’s a DOOOOOOZY.

Coffee Rubbed Flank Steak

1 Flank Steak
1 heaping tablespoon coffee grounds
1 heaping tablespoon steak seasoning
1 tablespoon brown sugar

Combine the coffee grounds, steak seasoning and brown sugar in a small bowl. Rub the mixture evenly all over the flank steak and allow the steak to sit 30-60 minutes at room temperature.

Cook the steak over a hot grill or under a hot broiler for approximately 7 minutes per side for a medium done steak. Remove the steak from the heat and allow it to rest 10 minutes before slicing thinly across the grain.