If you don’t have a sous vide, this recipe will work just as well on your grill.  I’m just loving mine because you can’t mess it up and the meat is always so tender!  Every time I make something with it, I’m always amazed at how different the texture is from when I’ve made it conventionally.

Cowboy Marinade
2 Tbs. kosher salt
2 Tbs. coffee infused liquor or 1 Tbs. dark ground roast coffee grinds
1 Tbs. brown sugar
1 Tbs. coarse ground pepper
1 tsp. cumin
1/2 to 1 tsp. ground spicy pepper (chipotle pepper/cayenne/hot paprika) your choice

Mix well in small bowl and coat all sides of flank steak with this.  The amounts above were enough to marinate two 1½ lb. flank steaks.  I marinated for a good hour before cooking.

For the sous vide I cooked for 2 hours at 134°. Butter seared in cast iron pan 5 minutes per side, let rest 15 minutes, sliced and served with Chimichurri sauce.  On a hot grill, I would guesstimate 10 minutes on 1 side, 5 on the other, but this all depends on your grill, and how hot it is.

Chimichurri Sauce
1 cup, loosely packed, fresh flat leaf parsley, stems removed
1 cup, loosely packed, fresh cilantro, stems removed
2 large garlic cloves, smashed and peeled
Juice of 1/2 lime
1 Tbs. red wine

Place all ingredients in food processor and pulse until smooth.  To that drizzle in 1/3 cup Extra Virgin Olive Oil, to emulsify, salt and pepper to taste.  Transfer to a food safe container and refrigerate until use.