Coffee-Marinated Skirt Steak
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- 2 tablespoons olive oil
- 1/4 cup dijon mustard
- 1/4 cup balsamic vinegar
- 1 teaspoon freshly ground black pepper plus more
- 2 garlic cloves, chopped
- 1/4 cup (packed) light brown sugar
- 1 small shallot, chopped
- 1 cup strong coffee, room temperature
- 1 1/2 pounds skirt steak, cut into 4 pieces
- Carbohydrate 20 g(7%)
- Cholesterol 111 mg(37%)
- Fat 29 g(45%)
- Fiber 1 g(4%)
- Protein 35 g(71%)
- Saturated Fat 10 g(48%)
- Sodium 682 mg(28%)
- Calories 478
Preparation Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside. Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8-10 minutes for medium-rare. Let rest 10 minutes before slicing. DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
Preparation Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside. Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8-10 minutes for medium-rare. Let rest 10 minutes before slicing. DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
