Coffee Crusted Skirt SteakQueue Music: Go shortay its ya birthday, we gonna party like it’s ya birthday!!! Yes my loves, its my Birthday and I am so excited to have the chance to celebrate another year of life. So much has changed for me in the last year. As a matter of fact, next month I will be celebrating the anniversary of me “chucking up the deuces” to my corporate gig in exchange for pursuing my passion. It is just something about the months of July and August that get me fired up, must be the leo in me. Continuing with my coffee craze I absolutely have to share with you this delicious recipe for Coffee Crusted Skirt Steak. Don’t turn up your nose at me, the robust character and texture of coffee enhance the flavor of meats like beef and pork. I promise, its actually a thing. I like to let the skirt steak rest in the coffee and spice blend for 20-30 minutes to soak up the flavor but then it’s a simple pan cook on each side for 2-3 minutes to achieve a perfect medium rare. And don’t forget, you need to let steak rest for 5-10 minutes before you even thinking about cutting into it to make sure the meat holds its moist, tender juiciness. With both of these yummy coffee inspired recipes this birthday girl is definitely sitting on cloud 9.
- 1 – 1½ lb skirt steak
- 2 tablespoons canola or vegetable oil
Coffee Spice Blend
- 2½ tablespoons of brown sugar
- 2 tablespoons of red wine vinegar
- 1 tablespoons of finely ground coffee
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ tablespoon of Dijon mustard
- 1 teaspoon of salt
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- Heat oil in cast iron to high. If refrigerated take out steak to reach room temperature. Combine coffee, brown sugar, garlic, red wine vinegar, Dijon mustard, olive oil, cumin, cayenne pepper and salt in a bowl.
- Massage the marinade into the meat (optional: let meat marinade for 20-30mins) and once the oil in the cast iron starts to smoke add in the steak. Cook for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5-7 minutes before thinly slicing at an angle. Serve warm.
*Nutrition information is a rough estimate.
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