We've been enjoying new ways to use our Bourbon Barrel-Aged Coffee in the kitchen and not just for a morning cup of joe. Using the coffee as a marinade was a bourbon inspired twist on what would otherwise be a classic steak recipe. This is one you can make in advance and let marinade for a few hours. Pair it with a crunchy salad, grilled corn on the cob or even roasted vegetables.
- 2 garlic cloves, chopped
- 1 cup strong coffee, made with our Bourbon Barrel-Aged Coffee, room temperature
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- ¼ cup (packed) light brown sugar
- 2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper plus more
- 1 ounce bourbon of choice (optional)
- 1 small shallot, chopped
- 1½ lb. skirt steak, cut into 4 pieces
- Kosher salt
Whisk shallot, garlic, barrel-aged coffee, vinegar, mustard, brown sugar, oil, and 1 tsp. pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.
Prepare 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 10 minutes before slicing.
DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.