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Grilled Coffee and Cola Skirt Steak

Rated as 4.33 out of 5 Stars

"Two great drinks equals 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."
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8 h 25 m servings 213
Original recipe yields 4 servings


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  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 the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 213 calories; 10.2 13.1 17 44 721 Full nutrition

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  1. 95 Ratings

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Most helpful positive review

Superb! Made this for supper tonight (as per recipe, except cooked to well-done as wife refuses anything less). Wife, who is not a fan of red meat cleared this off her plate in record time. "Wou...

Most helpful critical review


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Superb! Made this for supper tonight (as per recipe, except cooked to well-done as wife refuses anything less). Wife, who is not a fan of red meat cleared this off her plate in record time. "Wou...

Holy Cow!!!! No pun intended!! Where to start, this is beyond yummy. I'm glad I watched the video before I grilled the steak and it was beyond delicious!! I also reduced the marinade and put ove...

This recipe was very tasty. Next time, I will let it marinate for about 48 hours to really intensify the flavor but I do think it was a keeper just as written. It sure did dress up an otherwise ...

OK I'm going to be the first to rate this. I don't think I'm going out on a limb, either. Chef John makes fabulous food, and in the video, the meat looked perfect. Think I'll serve it with ma...

I am compelled to write this review to let everyone know DO NOT LET ANOTHER BBQ SEASON GO BY WITHOUT MAKING THIS RECIPE!!! Did you hear me??? I mean this recipe's marinade/sauce is the true star...

Meat was yummy and flavorful. Will make again.

Very good. I think that it will be marinated longer next time, I did 24 hours, but will do 48 next time. Also, maybe a thicker cut of meat too.

This was fantastic. I watched the video first and followed the recipe exactly and it came out perfectly. The steak was melt in your mouth tender.

I prepared this exactly as Chef John directed in his video, and it was awesome! The only difference was that I did not have any rice vinegar, so I substituted white vinegar. This was some of t...