Ingredients

• 1 cup coffee liqueur
• 1 teaspoon espresso powder
• 1.5 teaspoons chili powder , divided
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 0.75 teaspoons salt , divided
• 0.75 teaspoons black pepper , divided
• 1.25 pounds flank steak
• 1 tablespoon olive oil
• 1 shallot
• 2 cloves garlic , minced
• 0.5 cups low-sodium beef broth
• 2 tablespoons butter , diced
• grilled green onions

Instructions

1. 1 Whisk together 1/2 cup coffee liqueur, espresso powder, 3/4 teaspoon chili powder, oregano, sugar, and 1/4 teaspoon each salt and pepper in a bowl. Pat steak dry with paper towels and transfer to a large resealable plastic bag. Add coffee marinade and seal bag, turning to coat. Chill at least 1 hour or up to overnight.
2. 2 When ready to cook, let steak and marinade sit at room temperature about 30 minutes. Remove steak from marinade and pat dry; discard marinade. Sprinkle steak with 1/4 teaspoon pepper and 1/4 teaspoon salt.
3. 3 Preheat grill to medium-high heat. Lightly oil grill grates.
4. 4 Grill steak, uncovered, turning once halfway through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest about 10 minutes before thinly slicing.
5. 5 Meanwhile, heat oil in a skillet over medium heat. Add shallot and garlic; cook, stirring frequently, until fragrant, about 2 minutes. Add remaining 3/4 teaspoons chili powder and 1/4 teaspoons each salt and pepper. Cook until fragrant, about 30 seconds. Stir in remaining 1/2 cup coffee liqueur.
6. 6 Simmer over medium heat until liquid has reduced by half, 2 to 3 minutes. Add beef broth; cook until sauce reduces to about 2/3 cup, 2 to 3 minutes. Remove from heat and slowly whisk in butter, one piece at a time, until sauce forms. Serve steak drizzled with sauce. Garnish with green onions.

Nutrition per serving