Stanley Recipe File | Skirt Steak marinated in Coffee and Soy Sauce
55g unsalted butter
2 tsp minced garlic
1 large onion, roughly chopped
1 cup strong coffee
1 cup soy sauce
¼ cup Worcestershire sauce
3 tbs white wine vinegar
1 tbs crushed red chilli flakes
½ tbs dried oregano
Salt to taste
1kg skirt steak
Melt the butter in a large frying pan over medium/high heat.
Add the garlic and the onions; cook until slightly caramelized (12-15 minutes). Then transfer to a bowl.
Whisk in the coffee, Worcestershire sauce, soy, vinegar, chilli flakes, oregano and salt. Reserve a cup of marinade.
Add the steak to a bowl; cover with plastic wrap and refrigerate overnight.
Heat a charcoal barbeque grill or set a gas grill to high. Remove the steak from the marinade and grill, flipping once, until browned, about 10 minutes.
Using a brush, baste with the reserved marinade, turning as needed until cooked to desired level; 15-20 minutes for medium to rare. If the outside starts to burn before the steak is cooked, move to cooler section of grill until cooked to satisfaction.
Rest the steak for 10 minutes; slice thinly on the bias.