Coffee Marinade
The bitter undertones of coffee are an ideal complement to the smoky flavors of grilled beef. This marinade is particularly good with bone-in rib-eye and bone-in chuck steaks. From The Great Meat Cookbook by Bruce Aidells and Anne-Marie Ramo.
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READY IN: 5mins
YIELD: 2 cups approximately
UNITS: US
INGREDIENTS
Nutrition- 1cup strong coffee, cooled
- 3tablespoons balsamic vinegar
- 2tablespoons minced white onions
- 2tablespoons minced garlic
- 1
- 2teaspoons chopped fresh sage
- 1teaspoon ground cumin
- 3tablespoons soy sauce
- 2teaspoons Worcestershire sauce
- 2teaspoons dark brown sugar
- 2
- 2teaspoons fresh ground black pepper
- 1⁄4cup canola oil
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DIRECTIONS
- Pour the coffee into a small bowl and stir in the remaining ingredients.
- Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade. Marinate for 2 hours at room temperature or, better still, refrigerate overnight. (For a 2- to 3-inch-thick bone-in steak, it's best to marinate overnight.) Turn the bag from time to time to redistribute the marinade. Let the steaks sit at room temperature for 2 hours and pat dry before grilling.
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