Beer Marinated Coffee Rubbed SteaksBy Kelley Dalo
- Recipe TypeEntree
- Prep Time20 minutes, plus 6 hours for marinating
Sirloin steaks marinated in dark beer, Worcestershire and Tabasco sauce are rubbed with coffee and spices before being grilled to perfection.
- 12 ounces dark beer
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco
- 4 boneless strip steaks (about 2 pounds), trimmed of fat
- 3 tablespoons finely ground espresso or coffee
- 1 tablespoon pure chile powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon cayenne, or more to taste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Mix together the beer, Worcestershire, and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.
- Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
- Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!
Kelley, The Culinary Enthusiast, is a lover of all things food. Cooking it, talking about it, writing about it, and of course eating it! She is a self-taught cook, and has been blogging from her Chicagoland kitchen since 2010. Her culinary adventures extend to homebrewing with her husband, and you’ll often find recipes on her blog utilizing their homebrews and other craft beers as featured ingredients.