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2 cups espresso or very strong coffee

1/2 cup balsamic vinegar

3 teaspoons garlic, minced

2 tablespoons brown sugar

2 teaspoons black pepper

3 tablespoons vegetable oil

2 teaspoons salt

4 6 ounce tenderloin steaks


Whisk all ingredients together except for steak. Pour into a 9"x13" dish. Place steaks into marinade and completely cover. Refrigerate for 1 hour. Heat grill and cook until desired doneness. Thinly slice steak and place on platter.

Serves 4 to 6.

Susan Mendelson is a Vancouver caterer.