Coffee Marinated Skirt Steak

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Wake up your grill with this Coffee Marinated Skirt Steak, a bold and savory dish that turns simple ingredients into something unforgettable. Strong brewed coffee pairs with balsamic vinegar, Dijon mustard, garlic, and brown sugar to create a rich, deeply flavored marinade that tenderizes the steak while adding subtle sweetness and depth. Grilled hot and fast, the skirt steak develops a perfect char on the outside while staying juicy and tender inside—ideal for slicing thin and serving as a show-stopping main course.

Coffee Marinated Skirt Steak

Bold and deeply flavorful, this coffee-marinated skirt steak blends rich brewed coffee with balsamic vinegar, Dijon mustard, and brown sugar for a perfect balance of savory and subtle sweetness. After marinating, the steak is grilled hot and fast to create a beautifully seared exterior and juicy, tender interior—then sliced against the grain for maximum tenderness. A standout dish that’s simple to prepare yet packed with robust, unforgettable flavor.
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Prep Time 4 hours 45 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • 1 gallon Ziploc bag

Ingredients
  

  • 2 garlic cloves minced
  • 1 cup strong coffee room temperature
  • ¼ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • ¼ cup packed light brown sugar
  • 2 Tbsp. olive oil
  • 1 tsp. freshly ground black pepper
  • 1 small shallot small diced
  • 1 ½ lb. skirt steak cut into 4 pieces
  • Kosher salt

Instructions
 

  • Take the skirt steak and cut into 4 equal portions, season with salt and pepper then place into a large Ziploc or vacuum seal bag. Add garlic, balsamic vinegar, Dijon, brown sugar, olive oil, and shallot into a mixing bowl, mix then pour over steaks into bag of choice.
  • Marinate for 4 hours or overnight
  • Remove from fridge at least 30 minutes before grilling
  • Pre heat a grill to 450 degrees. Using a paper towel and tongs, oil the grill grate, then add steaks searing for 2 ½ to 3 minutes on each side, remove and let rest for 10 minutes tented with foil. Slice against the grain and serve with espresso BBQ sauce