4 cloves garlic, minced
1 tablespoon Creole mustard
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon instant espresso powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
1 large shallot, thinly sliced
1/4 cup chopped fresh parsley

In a small bowl, stir together garlic, mustard, vinegar, oil, espresso powder, salt, and pepper. Place steak into a large, shallow dish, and rub garlic mixture on all sides of beef. Top with shallot and parsley. Cover and refrigerate 8 hours or overnight.

Spray grill rack with nonstick nonflammable cooking spray, and preheat grill to high heat (400 to 450°). Grill meat 3 minutes per side for medium-rare or until desired doneness. Remove from heat, and let stand for 5 minutes before slicing.

serves 4