Today, I have a Secret Recipe from Hamersley’s Bistro in Boston, Massachusetts. This elegant bistro serves up creative French plates and upscale American cuisine. One of the excellent dishes on the menu is the coffee-marinated skirt steak. Perfectly tender and loaded with flavor.
Serve the steak with some grilled corn on the cob by following this recipe on our forum: Go Here
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Hamersley’s Bistro Coffee-Marinated Skirt Steak
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- 2 garlic cloves, chopped
- 1 cup strong coffee, room temperature
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- ¼ cup (packed) light brown sugar
- 2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper plus more
- 1 small shallot, chopped
- 1½ lb. skirt steak, cut into 4 pieces
- Kosher salt
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.
Source: LA Times
Until Next Time… Be Well!