Tuesday, September 23, 2014

Coffee-Marinated Skirt Steak

Yum!  We don't often buy steak for dinner, so when we do it's gotta be good. This recipe definitely fits the bill, with a sweet-savory marinade and ultra-tender meat.  Despite a whole cup of coffee, I didn't actually think the finished dish had too much of a coffee flavor -- the balsamic and Dijon mustard were definitely stronger.  You might try using espresso if you have it available.  Either way, the steak was super tasty and perfect alongside roasted carrots and fresh bread from the farmer's market.  If you have any leftovers, the steak is awesome in a gourmet breakfast sandwich with egg and cheddar on an English muffin.

Coffee-Marinated Skirt Steak (adapted from Bon Appetit)
Serves 4

1 small shallot, minced
2 garlic cloves, minced
1 cup strong coffee
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup brown sugar
1 T olive oil
1 tsp freshly ground black pepper
1-1/2 pounds skirt steak, cut into 4 pieces
Kosher salt

1. Whisk together the shallot, garlic, coffee, balsamic vinegar, mustard, brown sugar, olive oil, and pepper in a large bowl.  Pour 1/2 cup of the mixture into a small bowl and set aside.
2. Add the steak to the large bowl with the remaining marinade.  Let sit at room temperature for one hour, turning occasionally.  (Alternatively, combine in a plastic bag and marinate in the fridge for up to 24 hours.)
3. Heat a grill pan or large skillet (I used two skillets) over medium high heat.  When hot, add the steak and discard the marinade it was in.  Season with kosher salt and cook about 8 minutes total, turning often.  When you turn the steak, brush with the reserved marinade.
4. Let rest 10 minutes before slicing and serving.

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