Let's just say that having coffee worked out way better for our steak than it did for Will Farrell*.
Grilled Coffee-Marinated Steak
Prep Time: 10 min, plus marinating time
Cook Time: 10 minutes
A dead simple, gloriously flavorful way to a enjoy great grilled steak. The original recipe from the August issue of Bon Appetit called for skirt steak. I added a splash of soy sauce to the marinade and used a flat iron cut, and it was perfect. This may be my go to summer steak from now on.
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 c. strong coffee, room temperature
- ¼ c. balsamic vinegar
- ¼ c. Dijon mustard
- ¼ c. light brown sugar (packed)
- 2 Tbs. soy sauce
- 2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper plus more for grilling
- 1½ lb. skirt, flank or flat iron steak
- Kosher salt
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, soy sauce, oil and 1 tsp. pepper together in a medium bowl. Pour half of the marinade into a Ziplock bag. Add the steak, seal the bag, and massage a bit to coat. Let sit at room temperature 1 hour, or refrigerate over night. If you put it in the fridge, allow to come to room temperature before starting to grill. Cover remaining marinade and set aside/refrigerate until needed.
Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak liberally with salt and pepper. Grill, turning once and basting often with reserved marinade, 8–10 minutes total for medium-rare. Let rest 10 minutes before slicing.
* I know I really shouldn't have enjoyed this movie. But how could I not, with quality dialog like this?
Mike Ditka: DO YOU KNOW WHO YOU'RE TALKING TO?
Phil Weston: I'm talkin' to the juicebox guy!
Mike Ditka: You're crazy!
Phil Weston: I'm not crazy, I'm just thirsty!
Mike Ditka: OH, YOU GO TO HELL!
Phil Weston: No, you go to hell, and while you're there, why don't you grab me a juicebox!