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Categories: Grilled, Main courses

Tia Maria Skirt Steak

Like white shoes and bathing suit diets, the first hint of warm weather inevitably is accompanied by a bumper harvest of barbecue cookbooks. But when you get right down to it, grilling is cooking at its most elemental: man, meat ... Read more

Total time: 20 minutes plus 2 hours marinating | Serves 4
Note: From "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae (Chronicle Books, $22.95). Tia Maria, a coffee-flavored liqueur, may be hard to find. You can use any coffee-flavored liqueur, such as Kahlua. We squeezed a lime over the steaks when they were done and the results were excellent.

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 coarse salt

Step 1Using 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 chili powder, cinnamon and salt.

Steak

  • 1/2 cup Tia Maria or coffee liqueur
  • 1 tablespoon Worcestershire sauce
  • 2 (3/4-pound) skirt steaks, each about 1/2-inch thick
  • Extra-virgin olive oil
  • Juice of 1 lime, optional

Step 1Whisk together the Tia Maria or coffee liqueur and the Worcestershire sauce in a small bowl.

Step 2Trim 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 2 to 4 hours, turning occasionally.

Step 3Remove 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 them to stand at room temperature for 20 to 30 minutes before grilling.

Step 4Heat the grill on high heat.

Step 5Brush or spray both sides of the steaks with olive oil. Season with additional salt to taste. Grill them over direct heat 3 to 5 minutes, turning once halfway through grilling time. Remove them from the grill, squeeze lime juice over them, if using, and allow to rest 2 to 3 minutes. Serve warm, whole or thinly sliced.

Each serving:
489 calories; 281 mg sodium; 112 mg cholesterol; 26 grams fat; 11 grams saturated fat; 10 grams carbohydrates; 42 grams protein; 0.67 gram fiber.
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