Coffee-rubbed Skirt Steak

Coffee-rubbed Skirt Steak

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  • Each serving
  • 310 cal
  • 14g fat (5g sat)
  • 95mg chol
  • 470mg sodium
  • 5g carb
  • 0g fiber
  • 4g sugars
  • 36g protein


  • 1 tablespoon finely ground coffee
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons chipotle powder
  • 1 1/2 teaspoons dried mustard
  • 1 1/2 pounds skirt steak
  • 1 cup brewed coffee
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons minced shallots
  • Salt and pepper, to taste
  • Spray oil, for cooking


Combine ground coffee, sugar, chipotle and dried mustard in a small bowl. Sprinkle a moderate layer on both sides of steak, cover and marinate for 30 minutes.

Combine brewed coffee, vinegar, Dijon, garlic and shallots in a small saucepan. Bring to a boil and cook until sauce has reduced and thickened slightly. Season to taste with salt and pepper. Set aside.

Heat a skillet, grill or grill pan over high heat.

Sprinkle steak with salt and pepper and spray liberally on both sides with cooking oil. Cook steak for 3 to 6 minutes per side, depending on desired doneness. Remove from the heat and allow to rest for 10 minutes before thinly slicing against the grain. Serve with reserved sauce.