Summer Main: Pappy's Coffee-Based Rub
Coffee-Based Meat Rub
A delicious recipe that will add a little "energy" to any dish!
Summer Main: Coffee-Based Meat Rub
Bourbon Barrel-Aged Coffee and steak; the summer duo you didn’t know you needed. While this combination may be unexpected, this coffee-based steak rub is sure to leave a lasting impression.
Summer days are about the little moments that make up the big memories.
Chenault Van Winkle, Co-Founder
Ingredients For This Recipe
- 2 garlic cloves, chopped
- 1 cup strong Bourbon Barrel-Aged Coffee, room temperature
- ¼ cup balsamic vinegar
-
¼ cup Dijon mustard
- ¼ cup Bourbon Barrel-Aged Maple Syrup
- 1 tsp. freshly ground black pepper plus
- 1 ounce bourbon of choice (optional)
- 1 small shallot, chopped
- 1½ lb. skirt steak or flank steak
Tip: Marinate the steak the night before so all you have to do is put it on the grill!
How To Prepare
01.
Whisk shallot, garlic, barrel-aged coffee, vinegar, mustard, maple syrup, oil, and 1 tsp. pepper in a medium bowl. Pour half of the marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature for 1 hour. Cover remaining marinade and set aside.
02.
Prepare the grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8–10 minutes for medium-rare. Let rest for 10 minutes before slicing.
03.
DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
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