coffee-marinated skirt steak
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This steak pairs well with grilled corn or a crunchy salad. From Hamersley's Bistro, Boston, MA.
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yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Grill
Ingredients For coffee-marinated skirt steak
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1 smshallot, chopped
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2garlic cloves, chopped
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1 cstrong coffee, room temperature
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1/4 cbalsamic vinegar
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1/4 cdijon mustard
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1/4 clight brown sugar, packed
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2 Tbspolive oil
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1 tspfreshly ground black pepper (plus more)
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1 1/2 lbskirt steak, cut into 4 pieces
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kosher salt
How To Make coffee-marinated skirt steak
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1Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon pepper in a medium bowl.
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2Pour 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.
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3Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade.
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4Season 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.
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5DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
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