This Memorial Day, put something different on your grill with a little help from Gordon Hamersley and his coffee marinated skirt steak. Though the recipe calls for beef, Hamersley says the marinade works equally well on chicken or pork. Serve your summery steak with a salad of peppers, onions, peas and asparagus to complete the meal.
- 3 tablespoons grainy mustard
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 4 tablespoons balsamic vinegar
- 4 tablespoons oil
- 2 cups strong espresso
- 1/4 cup dark brown sugar
- 1/2 tablespoon black pepper
- 2 pounds skirt steak, trimmed of fat
- salt to taste
- 1 cup beef or veal broth
- 2 tablespoons butter
- Combine the mustard, garlic, balsamic vinegar, 2 tablespoons oil, espresso, brown sugar and black pepper in a large pan.
- Set aside 1 cup of the marinade to make the sauce. Add the flank steak to the remaining marinade and marinate for 1 hour, turning the meat every 30 minutes.
- Prepare the grill with the method of your choice. Sprinkle the meat with salt and add to the grill. Cook the meat for about 3-5 minutes per side, basting with the coffee marinade the meat was marinating in frequently.
- Remove the flank steak from the grill and allow to rest before slicing.
- While the beef is resting, combine the reserved marinade with the broth in a sauce pan. Bring the mixture to a boil and then lower the heat to medium. Reduce the sauce by half and then add the 2 tablespoons of butter, whisking to incorporate. Correct the seasoning with salt if necessary.
- Cut the beef into 2 inch slices and arrange on plates. Spoon the sauce over and around the beef and serve immediately.