Espresso Marinated Skirt Steak

Working in a steakhouse that serves prime dry-aged cuts, we tend to get a little picky with the meat we buy.  I've had a lot of luck at Fairway markets because they sell prime cuts of anything from filet mignon to porterhouses to skirt steak. 

I've never been a fan of skirt steak.  I like a thick cut that I can get a good char on and still have it bloody and raw inside, so logistically it doesn't make sense for me to ever order it.  However, after using this marinade and fine-tuning the broiler time, I have found a new love for it.  You'll need to marinate the steak from anywhere between 2-12 hours, so plan ahead on this one!  I typically serve with leftover marinade and also some chimmichurri. 

Skirt steak (I usually figure about 8 oz per person)

1 1/2 C espresso

1/4 C chopped shallot

3 Tbsp chopped garlic

1/4 C Balsamic reduction

1/4 C Dijon mustard

3 Tbsp sugar

2 Tbsp olive oil

Pepper to taste

Chimmichurri (combination of all ingredients below--no cooking!)

1/3 C finely chopped flat parsley

1/3 C finely chopped cilantro
2 Tbsp dried chopped Basil
2 Tbsp dried chopped Oregano

2 Tbsp olive oil

1/4 C red wine vinegar

2 Tbsp chopped shallots

Red pepper flake to taste

Salt and pepper to taste

Lemon Juice from 1/2 lemon

Now for the skirt steak and marinade!

I like using espresso because it has such a strong flavor, but you can use coffee if you want a more mild taste.  The espresso is not overpowering by any means though!  Also, feel free to use decaf. Either way, make sure its freshly brewed.

Start by combining the espresso/coffee, shallot, garlic, Balsamic, Dijon, sugar, olive oil and pepper in a bowl.  Whisk together until blended well.  

 

Next trim most of the fat off of the skirt steak and then cut into portioned pieces.  Leaving some fat on will absorb some of the marinade's flavor, but too much will make it chewy.

 

Next place the pieces of skirt steak in a large bag with the marinade.  Squish the contents around to coat.  Keep refrigerated for at least 2 hours (less than 12 though is best), flipping halfway through to re-coat.

 

Preheat your broiler to high.  place the pieces of steak and half of the marinade on a baking sheet.  Heat the remaining marinade over the stove  so it is ready to serve when the steak is cooked.  

You'll definitely want to keep an eye on the steak as its cooking to get to your desired temperature.  Because it is a thin cut, cook it slightly less than you would like to enjoy it at.  For rare, cook for 8 minutes.   For medium rare about 3 minutes more; for medium about 3 minutes more; and so on.

Let the steak sit for a minute once you take it out of the broiler.  Then slice into pieces 1/2 inch thick.  Drizzle some marinade on top or keep it on the side for dipping purposes.

Don't forget the chimmichurri!  This can be used for dipping or you can top the steak with it.

For something with such a complex flavor, wasn't that easy??