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COFFEE & PEPPER STEAK

1 cup chopped shallots (6 ounces)
3/4 cup cider vinegar
1/2 cup olive oil
1/4 cup molasses
1 1/2 tablespoons instant coffee, preferably espresso roast
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons Dijon mustard
1 1/2-pound sirloin steak
Salt to taste

In a medium bowl, stir together shallots, vinegar, oil, molasses,
coffee, pepper and mustard until completely blended. With a sharp
knife, make parallel 1/2 inch deep slashes, about 2 inches apart,
on both sides of the steak. Transfer the steak to a zippered plastic
bag or a shallow dish. Add the marinade, making sure the steak is
completely coated. If using a dish, cover it. Refrigerate for 6 to
10 hours. Prepare a charcoal fire or preheat a gas grill to high.
Season both sides of the steak with salt. Grill to desired doneness,
4 to 5 minutes per side for medium-rare. Transfer the steak to a
serving plate, cover with foil and let stand for about 5 minutes
to let the juices settle.

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