Ingredients for servings:

carne magra

2 pounds

Flank steak in 1 piece

cafe liofilizado

3 teaspoons

Freeze-dried or granulated instant coffee

tomillo hojas

1 tablespoon

h3Fresh thyme leaves
pimienta

1/4 teaspoon

Freshly ground black pepper

aceite oliva

1 tablespoon

Olive oil

caldo

3/4 cup

Beef stock or broth

vino tinto

1/4 cup

Red wine

viangre balsamico

1/4 cup

Balsamic vinegar

azucar morena

1/3 cup

Dark brown sugar

sal

1/2 teaspoon

Salt

harina

2 teaspoons

All-purpose flour

mantequilla

2 teaspoons

Softened butter

  1. 2 pounds flank steak in 1 piece

  2. 3 teaspoons freeze-dried or granulated instant coffee

  3. 1 tablespoon fresh thyme leaves

  4. 1/4 teaspoon freshly ground black pepper

  5. 1 tablespoon olive oil

  6. 3/4 cup beef stock or broth

  7. 1/4 cup red wine

  8. 1/4 cup balsamic vinegar

  9. 1/3 cup dark brown sugar

  10. 1/2 teaspoonsalt

  11. 2 teaspoons all-purpose flour

  12. 2 teaspoons softened butter


Instructions:

  1. Rub the flank steak with 1 teaspoon coffee, the thyme, and the pepper. Coat with the olive oil and refrigerate in a plastic zipper bag for 1 to 2 hours or overnight.

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  2. In a bowl combine the stock, wine, vinegar, brown sugar, and remaining 2 teaspoons coffee. Set aside.

    carne glaseada
  3. When ready to cook, remove the steak from the refrigerator and allow to reach room temperature, about 10 minutes.

  4. Heat a sauté pan over medium heat. Sprinkle the steak with salt and sear for 3 to 4 minutes on each side. Cover and cook for 5 minutes more. Remove the meat from pan and set aside covered for 10 minutes to set the juices.

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  5. Make a paste with the flour and butter.

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  6. Pour the wine mixture into the pan and bring to a boil. Add the flour-butter paste and mix well. Cook 5 to 6 minutes, until slightly thickened and no longer floury tasting.

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  7. Cut the flank steak across the grain into thin slices. Serve with the pan sauce.

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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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