GORDON RAMSAY RECIPES

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.

This coffee and cola marinated skirt steak was the most delicious thing I’ve grilled all year.
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.

I have no problem with rare meat, but rare skirt steak can
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.

So, if you’re looking for something a little different at
your next backyard barbecue, I really hope you give this grilled coffee and
cola marinated skirt steak a try. It was amazing. Enjoy!

Ingredients for 4 portions:

1 whole beef skirt steak, about 1 1/4 pounds (no need to trim, except
for any obvious large chunks of fat)

salt and cayenne to taste

For the marinade:

2-3 cloves minced garlic

2 tbsp ketchup

1 1/2 tsp freshly ground black pepper

1 tsp salt

1 tsp dried rosemary (or 1 tbsp freshly minced)

1/4 tsp hot sauce, or to taste

1/4 cup rice vinegar

1/2 cup strong, freshly brewed coffee

1 (12-oz) bottle cola

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Citrus-Garlic Flank Steak

by Pam on June 3, 2013

I found this recipe on Closet Cooking^[1] that looked like it would satisfy my Mexican food craving. I made a Fruit Salad with Citrus-Honey Dressing^[2] and a Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro^[3] for dinner to pair with this flank steak. I let the meat marinate for 6 hours and it turned out flavorful, tender, and juicy. We all loved the steak, especially my daughter, who took some of the leftovers to school in her thermos the next day. The steak was extra tasty with some fresh lime juice squeezed over it. I made my husband some burritos the next day using the black bean salad and the flank steak, he said they were fantastic. Thanks for the terrific recipe Kevin!

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Print^[4]

Save^[5]

Citrus-Garlic Flank Steak

Ingredients:

1 1 lb lean flank steak
2 tbsp vegetable oil
1/4 cup fresh orange juice (about 1 orange)
2 tbsp lime juice (about 1 lime)
1/2 jalapeno, finely diced
2 tbsp cilantro, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

^{^} Closet Cooking (www.closetcooking.com)
^{^} Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
^{^} Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Tag: gordon ramsay skirt steak recipe

Grilled Coffee & Cola Skirt Steak – Two Great Drinks = One Fantastic Marinade

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Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

Ingredients:

Directions:

References

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