INGREDIENTS

1 small shallot, chopped
2 garlic cloves, chopped
1 Cup strong coffee, cooled to room temperature
1/4 Cup Traditional Balsamic vinegar (or try with Dark Chocolate or Tangerine)
1/4 Cup Dijon mustard
1/4 Cup (packed) light brown sugar
2 Tbsp Extra Virgin Olive Oil
1 tsp freshly Ground Black Pepper plus more
1-1/2 pounds skirt steak, cut into 4 pieces
Kosher Salt

STEPS

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.

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.

Makes 4 servings

Cuisines:

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