- 1– 1½ lbs skirt steak
- 2 tablespoons canola or vegetable oil
Coffee Spice Blend
- 2½ 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
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.
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
Cast Iron Skillet - 12 inch
*Nutrition information is a rough estimate.
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