TIA MARIA SKIRT STEAK

Tia Maria Skirt Steak image

Number Of Ingredients 12

Previous Next

FOR THE MARINADE:
1/2 cup Tia Maria or coffee liqueur
1 tablespoon Worcestershire sauce
2 skirt beef steaks, about 3/4 lbs each and 1/2 inch thick
FOR THE RUB:
2 teaspoons black peppercorns
2 teaspoons coffee beans
2 teaspoons fennel seeds
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
extra-virgin olive oil

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the coffee liqueur and Worcestershire sauce.Trim the steaks of any excess fat and cut each steak in half. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE RUB: Using a spice grinder or mortar and pestle, crush the peppercorns with the coffee beans and fennel seeds. Place in a small bowl and mix with the remaining rub ingredients.Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels. Coat both sides of the steaks with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray both sides of the steaks with olive oil. Grill over Direct High heat for 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 2 to 3 minutes. Serve warm, whole or thinly sliced.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves