Grilled Coffee and Cola Skirt Steak

Recipe View In a nonreactive bowl, whisk together the minced garlic, cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon of salt, rosemary, and hot sauce until well combined. (Prep time: 5 minutes)

Recipe View Unroll the skirt steak and cut it into 6-inch lengths, following the grain of the meat, using kitchen scissors. Submerge the meat completely in the marinade. Cover the surface directly with plastic wrap to ensure maximum contact. Marinate in the refrigerator for 8 to 12 hours, or preferably overnight. (Marinating time: 8-12 hours)

Recipe View Preheat an outdoor grill to medium-high heat. (Prep time: 10 minutes)

Recipe View Remove the skirt steak from the marinade, reserving the marinade. Pat the meat thoroughly dry with paper towels to ensure a good sear. Season both sides of the steak generously with salt and a pinch of cayenne pepper to taste. (Prep time: 5 minutes)

Recipe View Pour the reserved marinade into a saucepan and bring to a simmer over medium heat. Cook until the marinade has slightly thickened, about 10 minutes. Strain the reduced marinade through a fine-mesh sieve into a bowl. (Cook time: 10 minutes)

Recipe View Grill the skirt steak on the preheated grill until the pieces are still slightly pink inside and have prominent grill marks, about 4 minutes per side. If some pieces are thinner, place them on top of thicker pieces to prevent overcooking. The steak is medium-rare to medium when the surface appears shiny and wet, indicating juices are rising. Use an instant-read meat thermometer to confirm an internal temperature of 125 to 130 degrees F (52 to 54 degrees C). (Cook time: 8 minutes)

Recipe View Transfer the grilled skirt steak to a platter and allow it to rest for at least 5 minutes before slicing thinly against the grain. Drizzle with the reduced coffee-cola marinade and serve immediately. (Rest time: 5 minutes)