Preheat charcoal grill to a steady 550 degrees.

In a small saucepan, heat the olive oil over medium heat until it simmers. Add the garlic and cook until fragrant and lightly caramelized. Remove pan from heat and lightly whisk the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool. 

Toss the steak in a zip lock bag, shake around to cover fully and refrigerate. Marinate at least 4 hours or up to 24 hours. 

When you're ready, place the steak on the grill. Cook 6 minutes on one side. Flip, 6 minutes on the other. 

Cover the steak and cut just before serving. 

Dopple pesto (my recipe to follow) on top of the steak for some added flavor.