2 cloves garlic, roughly chopped
1/2 cup strong coffee at room temp (If needed, add 1-2 ice cubes to cool it down)
1/3 cup Flying Olive Espresso Balsamic Vinegar
¼ cup Dijon mustard
2 Tbsp light brown sugar
2 Tbsp Flying Olive Chipotle or Garlic Extra Virgin Olive Oil
1 tsp freshly ground black pepper, more to season when grilling
1 small shallot, chopped
1 ½-2 pounds skirt steak, or other similar steak, cut into 4 pieces
Salts of the Earth Hot Coffee sea salt* or sea salt of choice
In a blender, add the garlic, coffee, Flying Olive Espresso Balsamic, Dijon mustard, brown sugar, Flying Olive Chipotle or Garlic EVOO, black pepper, and shallot. Blend until smooth. Divide into halves, about 1/2 of a cup each. Place steak in a ziplock bag and pour on 1 portion of the marinade. Let the steak sit in marinade at room temperature about 1 hour, flipping the bag occasionally. Cover remaining marinade and refrigerate. (You can marinade the steak 1 day ahead in the refrigerator. Turn occasionally and, when ready to cook, bring the steak to room temperature before grilling)
When ready to grill, turn on the grill to medium-high heat. Remove steak from marinade, let drain, and discard used marinade. Season the steak with Hot Coffee or other sea salt and more pepper. Sear on each sidde. Then, turn down heat and continue grilling, turning and basting with the second half of the remaining marinade. Steaks will take 5-8 minutes depending on thickness and doneness desired. Take the steaks off the grill, tent with foil, and let sit for 10 minutes. Discard the marinade used for basting.
Submitted by Barb L.
*Available in the Eastgate store