Rich, smoky, juicy steak. Cooked medium rare, cut across the grain, sprinkled with flaked sea salt and then shovelled into the mouth in a elegant way. Well as elegant as shovelling can be 😉
This steak will surprise and amaze you. The marinade contains one of my favourite things. Coffee!!!! Yes I know, I am already obsessed by the hot drink and now I am adding it to my food! But the meat doesn't taste of coffee, it tastes, sweet and smokey and tangy. It is impossible to describe this....hopefully the photos will convince you. You really do need to try this!
For this dish I use skirt steak, which is a cut of meat that needs, marinading, quick cooking and cutting across the grain. It is also delicious and relatively cheap! Over here you can buy it in the supermarket and the butchers, but if you can't get it then, hanger steak or flank steak will also work. The key to all of these steaks is a good marinade the quick cook and ensuring it is rare or medium rare. Anything more than that and it ends up very tough.
I made this today for lunch, Mr 8 demolished it, it was so tender that he could cut it easily and he had no idea that there was coffee in the marinade. Even after I told him, he thought I was fibbing! We ate it stuffed into soft rolls with salad, but you could just as easily serve it with some potatoes and veg.
In order to tenderise this cut, the meat does need to be in the marinade for a few hours, I would suggest starting it the night before or at the very least in the morning. But it isn't a hard marinade, just chuck a few things into a zip lock bag, whack it in the fridge and forget about it. Then drink a cup of coffee, you deserve it after making dinner in advance 😉
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Coffee Marinated Skirt Steak
- 1 garlic clove
- 125 ml cold strong espresso
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoon apple cider vinegar
- 2 teaspoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon cracked pepper
- 1 teaspoon dried rosemary
- 500 g skirt steak - Usually 2 pieces
- fresh parsley
- flaked sea salt
- Crush/chop the garlic and add it to a large ziplock bag.
- Pour in the coffee, soy sauce,Worcestershire sauce, apple cider vinegar, olive oil and maple syrup. Then measure in the black pepper and dried rosemary.
- Squish everything about so it is well mixed.
- Add the steak, squeeze out most of the air and zip the bag up.
- Turn the steak over a few times so it is well coated in the marinade.
- Place the bag on a plate and then refrigerator at least 8 hours and unto 24
- when you are ready to cook, remove the steak from the fridge to come to room temp.
- Pre-heat the oven to 210ºC/190ºC fan forced/Gas mark .
- Place a large fry pan (one that can go into the oven) over a very high heat.
- Once it is smoking hot. Add the steaks and brown on both sides for about a minute.
- Transfer the pan to the oven and cook for 5-6 minutes. (No long or it will be tough.)
- Remove from the pan and allow the steak to rest uncovered for at least 5 minutes,
- Slice thinly across the grain.
- Sprinkle with chopped parsley and some flaked sea salt.