This steak pairs well with grilled corn or a crunchy salad.
Recipe information
Yield
Makes 4 servings
Ingredients
1 small shallot, chopped
2 garlic cloves, chopped
1 cup strong coffee, room temperature
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup (packed) light brown sugar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper plus more
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt
Preparation
Step 1
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon pepper in a medium bowl. Pour 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.
Step 2
Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season 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.
Step 3
DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
