Coffee-Marinated Skirt Steak
- 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 bonappetit.com
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.