Kahlúa-Marinated Grilled Flank Steak

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. 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. Preheat grill to medium-high heat. Lightly oil grill grates.

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. 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. 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.