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.
- Ready In:
- 1 cup strong coffee, cooled
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced white onions
- 2 tablespoons minced garlic
- 1 chipotle chile in adobo, finely chopped
- 2 teaspoons chopped fresh sage
- 1 teaspoon ground cumin
- 3 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
- 2 teaspoons fresh ground black pepper
- 1⁄4 cup canola oil
- 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.