Coffee Marinated Skirt Steak
by RoryThis is a great marinade recipe for red meat. For a twist on the original recipe, try substituting our Dark Chocolate Balsamic Vinegar for the Traditional Balsamic Vinegar in the recipe.
Coffee Marinated Skirt Steak
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Category
Meats & Barbecue
Servings
4
Ingredients
1 Small Shallot (Peeled & Chopped)
2 Cloves Garlic (Peeled & Chopped)
1 C. Strongly Brewed Coffee (Cooled to Room Temperature)
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¼ C. Traditional Balsamic Vinegar
¼ C. Dijon Mustard
¼ C. Light Brown Sugar (Packed)
2 Tbsp. Extra Virgin Olive Oil
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1 tsp. Black Pepper, Coarse Ground
1 ½ lbs. Skirt Steak (Cut Into 4 Pieces)
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Kosher Salt
Directions
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon of black pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak to the marinade bag, seal bag, and shake around to coat the steak with marinade. Allow to sit at room temperature for an hour. Cover the bowl with the remaining marinade and set it aside.
Prepare grill for cooking with medium-high heat. Remove the steak from the bag of marinade; discard bag and used marinade. Season steak pieces generously with salt and pepper and grill them, turning and basting often with the reserved marinade, 8-10 minutes total for medium-rare doneness. Allow steak to rest 10 minutes before slicing.
Recipe Note
DO AHEAD: Steak can be marinated up to one day in advance. Chill steaks in the marinade bag, turning occasionally. Chill reserved marinade. Bring steak pieces to room temperature before grilling.