Coffee Crusted Skirt Steak

This Coffee Crusted Skirt Steak is soo moist and tender. I love finding ways to use leftovers, and this recipe was created when I discovered I did not have enough ground coffee for my morning cup of Joe.

Sliced Coffee Crusted Shirt Steak

Queue 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.

Coffee Marinade in spoon

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.

Flank Steak marinading in coffee sauce

What cut of meat is the skirt steak?

The skirt steak is a beef cut from the “plate” of the animal. It’s not the most tender cut, but it is known for being flavorful.

Are skirt steak and flank steak the same?

Though the skirt and flank steak are cut from very close parts of the animal, they have some significant differences. The skirt steak may be a bit tougher but is much more flavorful, while the flank steak is more tender but does pack as much flavor. When cooked to the right temperature, both cuts are delicious.

Coffee Crusted Skirt Steak served with peppers, mushrooms and grits

How do you make skirt steak tender?

There are multiple ways to make your skirt steak tender.  Here’s a couple you can use a marinade, including lime juice or vinegar, or you can physically tenderize using a meat mallet. The most important thing you can do is not overcook your steak. Skirt steak is best rare or medium-rare for tenderness.

Why use coffee as a rub?

There are many rubs you can use when cooking meat but the robust character and texture of a coffee rub enhance the flavor of the meat in a way that cannot be matched.

Does coffee rub taste like coffee?

Despite all of the other flavors combined in this rub, it’s possible that it’ll have a coffee taste but surprisingly not very much. It mostly has a delicious charred taste, and it brings out the flavor of the beef beautifully. 

Sliced Coffee Crusted Shirt Steak

Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak - I love to find ways to use leftovers and this is recipe was created when I discovered I did not have enough ground coffee for my morning cup of Joe.
Prep Time: 6 minutes
Cook Time: 30 minutes
Calories: 2245kcal

Ingredients

Steak

  • 1– 1½ lbs skirt steak
  • 2 tablespoons canola or vegetable oil

Coffee Spice Blend

  • tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoons finely ground coffee
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ½ tablespoon Dijon mustard
  • 1 teaspoon alt
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper to taste

Instructions

  • 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.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Nutrition

Serving: 4g | Calories: 2245kcal | Carbohydrates: 33g | Protein: 246g | Fat: 127g | Saturated Fat: 35g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 65g | Trans Fat: 4g | Cholesterol: 714mg | Sodium: 3173mg | Potassium: 3426mg | Fiber: 1g | Sugar: 29g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 21mg

Equipment

Cast Iron Skillet - 12 inch
Cutting Board
Chef's Knife

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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