Best 4 Grilled Coffee And Cola Skirt Steak Recipes

Fire up the grill and tantalize your taste buds with our Grilled Coffee and Cola Skirt Steak, an explosion of flavors that will transport you to culinary heaven. This unique recipe combines the rich, robust notes of coffee with the sweet, refreshing taste of cola, creating a marinade that infuses the skirt steak with an unforgettable depth of flavor. Savor the perfectly grilled steak, complemented by a zesty chimichurri sauce and a refreshing cucumber salad.

But the culinary journey doesn't end there. This article offers a treasure trove of additional recipes that will elevate your grilling experience. Discover the secrets to crafting the perfect Grilled Chicken Satay with Peanut Sauce, where tender chicken skewers are marinated in a blend of aromatic spices and grilled to perfection. Treat yourself to a juicy and flavorful Grilled Lemon Herb Butterflied Leg of Lamb, where succulent lamb is infused with a delightful blend of lemon, herbs, and garlic. And for a vegetarian delight, explore the Grilled Halloumi and Vegetable Skewers, where grilled halloumi cheese and an array of colorful vegetables create a vibrant and satisfying dish.

Indulge in the Grilled Swordfish with Salsa Verde, where firm and flaky swordfish is grilled to perfection and topped with a vibrant salsa verde, bursting with fresh herbs and tangy capers. Seafood lovers will also delight in the Grilled Shrimp Skewers with Garlic Butter, where succulent shrimp are marinated in a garlicky butter sauce and grilled until tender and juicy. And for a taste of the tropics, try the Grilled Pineapple with Coconut Rum Sauce, where sweet pineapple slices are grilled and served with a luscious coconut rum sauce, creating a tropical paradise on your plate.

Let's cook with our recipes!

GRILLED SKIRT STEAK CAPRESE

Grilled Skirt Steak Caprese image

Provided by Bobby Flay

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
2 pounds skirt steak, halved lengthwise
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1 small red onion, halved and thinly sliced
4 ripe beefsteak tomatoes, thinly sliced

Steps:

Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
Heat a grill to high or a grill pan over high heat on top of the stove.
Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

MARSALA MARINATED SKIRT STEAK

Marsala Marinated Skirt Steak image

I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

Ingredients

⅔ cup Marsala wine
¼ cup ketchup
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1 (1 1/2-pound) skirt steak, cut in half across the grain

Steps:

Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove steak from marinade, shake off excess, and discard marinade.
Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 11.4 g, Cholesterol 52.7 mg, Fat 12.2 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 5.1 g, Sodium 1183.2 mg, Sugar 6.7 g

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED OR FRIED SKIRT STEAK

Grilled or Fried Skirt Steak image

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.

Provided by JAYEAST

Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

Ingredients

2 pounds beef skirt steak
2 tablespoons lemon juice
⅓ cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing

Steps:

In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
Preheat a grill or large skillet for medium-high heat.
Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

Nutrition Facts : Calories 580.6 calories, Carbohydrate 5.9 g, Cholesterol 71.8 mg, Fat 46.5 g, Protein 29.6 g, SaturatedFat 10.4 g, Sodium 905 mg, Sugar 4.4 g

Tips:

Choose the right cut of steak: Skirt steak is a thin, flavorful cut of beef that is perfect for grilling. It is important to choose a steak that is at least 1 inch thick to ensure that it cooks evenly.
Marinate the steak: Marinating the steak in a mixture of coffee, cola, and spices helps to tenderize the meat and infuse it with flavor. Be sure to marinate the steak for at least 30 minutes, or up to overnight.
Cook the steak over high heat: Grilling the steak over high heat helps to sear the outside of the meat and lock in the juices. Cook the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest before serving: Letting the steak rest for a few minutes before serving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Conclusion:

Grilled coffee and cola skirt steak is a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade infuses the steak with a unique and flavorful combination of coffee and cola, and the high heat of the grill helps to create a perfectly cooked steak. Whether you are a seasoned griller or a beginner, this recipe is sure to impress your friends and family. So fire up the grill and get ready to enjoy this delicious steak!