Serves 2

• 12 ounce flank steak

• ¼ cup red wine

• Salt

• 3 tablespoons freshly ground coffee

• ½ tablespoons cumin

• ½ tablespoons chipotle chili powder

• Olive oil

• ½ bunch Italian parsley (~1 cup)

• 1-2 cloves garlic, minced

• Juice of ½ a lemon

• 1 tablespoon red wine vinegar

• ½ teaspoon paprika

• ½ teaspoon red chili pepper flakes

• ½ teaspoon dried oregano

1. In a large bowl, combine the red wine, 1 tablespoon salt, 1 tablespoon ground coffee beans, and ¼ cup of water. Mix well.

2. Add flank steak to the marinade and make sure the marinade covers the steak completely. Cover bowl and put in the refrigerator for 3 hours or up to 24 hours.

3. To make the dry rub, in a small bowl, combine the remaining 2 tablespoons of ground coffee beans, cumin, chipotle powder, and 1 teaspoon olive oil. Mix well and set aside.

4. Once your steak is ready, heat up a grill to medium heat. Take the meat out from the marinade and pat dry. Rub the steak, on all sides, with the coffee rub.

5. Place the steak on the grill and let it cook until juice beads start to appear on the top, about 4-8 minutes depending on the thickness of the steak.

6. Flip the steak over and grill for an additional 3-6 minutes, depending on desired doneness (for medium rare, the internal temperature should be 130°F).

7. Let the meat rest for 5 minutes before carving. Carve in thin slices at a 45° angle.

8. To make the chimichurri sauce, cut off the thick stems from the parsley. Finely chop the parsley and put them into a small bowl.

9. Add the minced garlic, ¼ cup olive oil, ½ teaspoon salt, lemon juice, red wine vinegar, paprika, red pepper flakes, and oregano to the bowl with the parsley. Mash everything together gently with a pestle, fork, or food processor.

10. When you’re ready to eat, top the steak with the chimichurri.

11. This meal pairs very well with the Cheesy Flatbread with Tomato Herb Salad.

12. Enjoy!