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September 16, 2025
Kahlúa-Marinated Grilled Flank Steak Recipe
Kahlúa-marinated grilled flank steak features coffee liqueur marinades followed by grilling to preference and serving with matching Kahlúa-flavored sauce throughout. This sophisticated recipe showcases how unique marinades create complex flavor profiles in simple cuts of meat. The coffee notes complement beef's natural richness while tenderizing the meat.
Flank steak is first marinated with Kahlua, grilled to your liking, and served with Kahlua-flavored sauce. Serve with grilled green onions as a side.
Prep Time:
10 mins
Cook Time:
10 mins
Marinate Time:
1 hr
Rest Time:
10 mins
Stand Time:
30 mins
Total Time:
2 hrs
Servings:
4
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Ingredients
1 cup coffee liqueur (such as Kahlúa), divided
1 teaspoon instant espresso powder
1 1/2 teaspoon chili powder, divided
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 1/4 pound flank steak
1 tablespoon olive oil
1 shallot , minced
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons butter, diced
grilled green onions , for garnish
Directions
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.
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.
Preheat grill to medium-high heat. Lightly oil grill grates.
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.
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.
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.
Cook’s Note:
Kahlúa is a coffee liqueur, made from Arabica coffee beans and sugarcane rum, that got its start in Veracruz, Mexico, in 1936. While often used in cocktails, such as espresso martinis, Kahlúa is an excellent addition to marinades and sauces. The sweet and slightly acidic coffee notes of Kahlúa pair well with salty, spiced steak and help cut through unctuous butter sauces.
Recipe developed by Adam Dolge
Nutrition Facts (per serving)
| 595 | Calories |
| 21g | Fat |
| 28g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 595 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 9g | 45% |
| Cholesterol 127mg | 42% |
| Sodium 661mg | 29% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 5% |
| Total Sugars 25g | |
| Protein 40g | 81% |
| Vitamin C 2mg | 2% |
| Calcium 54mg | 4% |
| Iron 3mg | 18% |
| Potassium 619mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
