Coffee Chile Steak Marinade

How to Make Coffee Chile Steak Marinade

1. 1

   Step 1: Make the coffee-chile marinade

   In a medium bowl whisk together the cooled brewed coffee, brown sugar, soy sauce, olive oil, chipotle chili powder, minced garlic, lime juice, and kosher salt until the sugar dissolves. Taste and adjust balance—add a pinch more salt or a touch more lime if you want brighter acidity.

   For this step

   • 1/2 cupStrong brewed coffee, cooled
   • 2 tbspLight brown sugar, packed
   • 1/4 cupLow-sodium soy sauce
   • 2 tbspExtra-virgin olive oil
   • 1 tbspChipotle chili powder (or ancho + pinch of smoked paprika)
   • 3 clovesGarlic, minced
   • 2 tbspFresh lime juice
   • 1 tspKosher salt
   
2. 2

   Step 2: Marinate the steak

   Place the steak in a large resealable bag or shallow dish and pour the marinade over, pressing out excess air and sealing. Refrigerate for at least 2 hours and up to 8 hours (120 minutes recommended) to allow the coffee to tenderize and the chile to penetrate.

   For this step

   • 2 lbFlank or skirt steak
   
3. 3

   Step 3: Bring to room temperature and preheat grill

   Remove the steak from the refrigerator 30 minutes before grilling to come to near room temperature. Meanwhile, preheat a gas or charcoal grill to medium-high (about 450°F/230°C) and oil the grates.
4. 4

   Step 4: Pat dry and grill

   Remove steak from the marinade, reserving the excess if you plan to boil it for a glaze (discard if not boiled). Pat the steak dry with paper towels, season lightly with additional salt if desired, and grill 4–6 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
   
5. 5

   Step 5: Rest and slice

   Transfer steak to a cutting board and let rest 8–10 minutes to redistribute juices. Slice thinly against the grain for maximum tenderness.
6. 6

   Step 6: Optional finish and serve

   If you reserved marinade, bring it to a rolling boil in a small saucepan for at least 3 minutes to kill bacteria, then reduce to a glaze and brush over the steak before serving. Serve with grilled vegetables, lime wedges, or warm tortillas.
   

1. In a medium bowl whisk together the cooled brewed coffee, brown sugar, soy sauce, olive oil, chipotle chili powder, minced garlic, lime juice, and kosher salt until the sugar dissolves. Taste and adjust balance—add a pinch more salt or a touch more lime if you want brighter acidity.
2. Place the steak in a large resealable bag or shallow dish and pour the marinade over, pressing out excess air and sealing. Refrigerate for at least 2 hours and up to 8 hours (120 minutes recommended) to allow the coffee to tenderize and the chile to penetrate.
3. Remove the steak from the refrigerator 30 minutes before grilling to come to near room temperature. Meanwhile, preheat a gas or charcoal grill to medium-high (about 450°F/230°C) and oil the grates.
4. Remove steak from the marinade, reserving the excess if you plan to boil it for a glaze (discard if not boiled). Pat the steak dry with paper towels, season lightly with additional salt if desired, and grill 4–6 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
5. Transfer steak to a cutting board and let rest 8–10 minutes to redistribute juices. Slice thinly against the grain for maximum tenderness.
6. If you reserved marinade, bring it to a rolling boil in a small saucepan for at least 3 minutes to kill bacteria, then reduce to a glaze and brush over the steak before serving. Serve with grilled vegetables, lime wedges, or warm tortillas.