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.
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