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Coffee-Marinated Skirt Steak


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Rate this recipe 4.4/5 (18 Votes)
Coffee-Marinated Skirt Steak 1 Picture


  • 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 Tbsp. olive oil
  • 1 tsp. freshly ground black pepper plus more
  • 1 small shallot, chopped
  • 1 1/2 lb. skirt steak, cut into 4 pieces
  • Kosher salt


Adapted from


Step 1

Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 tsp. 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.

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.

DO 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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