I’ve made hundreds of different marinades over the
years, but for some reason, cola had not appeared in any of them.
One reason is that I never drink soda, so it’s simply not around, but above and
beyond that, it always sounded more like a gimmick to me, invented by some
marketing guru at Coke. Boy, was I wrong.
The cola provides a unique sweetness, which is balanced beautifully by the
bitterness from the coffee and dark grill marks. The marinade (probably
technically a brine) made the already uber-juicy skirt steak even more so, as
well as absolutely fork tender.
There wasn’t anything I didn’t love about this recipe.
Speaking of fork tender, this is dependent on two key
things – that you slice the meat against the grain, and you don’t
cook it too rare. As you’ll see in the video, it will be very obvious which
direction you need to slice, so that shouldn’t be an issue. As far as doneness
goes, I really think that somewhere around medium produces the ultimate
skirt steak texture.
be chewy, and you also want enough heat to melt the marvelously marbled meat’s
fat. In fact, I’d take a medium-well piece over a rare piece any day, and I
can’t think of another cut of beef where I’d say the same thing.
your next backyard barbecue, I really hope you give this grilled coffee and
cola marinated skirt steak a try. It was amazing. Enjoy!
for any obvious large chunks of fat)
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