Grilled Coffee and Cola Skirt Steak


Two great drinks equal one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with the bitterness of the coffee in the grill marks. I really hope you'll give this a try.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
8 hrs 5 mins
Total Time:
8 hrs 25 mins


  • 2 large cloves garlic, minced

  • 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage

  • ½ cup freshly brewed strong coffee

  • ¼ cup rice vinegar

  • 2 tablespoons ketchup

  • 1 ½ teaspoons freshly ground black pepper

  • 1 teaspoon salt

  • 1 teaspoon crushed dried rosemary

  • ¼ teaspoon Louisiana-style hot sauce, or to taste

  • 1 (1 1/4 pound) beef skirt steak - trimmed of large fat chunks

  • salt to taste

  • 1 pinch cayenne pepper, or to taste


  1. Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.

  2. Unroll skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors. Submerge meat totally in the marinade; place a piece of plastic wrap onto the meat and marinade surface. Marinate 8 to 12 hours in the refrigerator or overnight.

  3. Preheat an outdoor grill for medium-high heat.

  4. Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.

  5. Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.

  6. Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).

  7. Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

Cook's Note:

Don't use diet cola in this recipe.

Nutrition Facts (per serving)

213 Calories
10g Fat
13g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 213
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 22%
Cholesterol 44mg 15%
Sodium 721mg 31%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 17g
Vitamin C 3mg 13%
Calcium 20mg 2%
Iron 3mg 14%
Potassium 275mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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