Coffee Marinated Steak

Coffee Marinated Steak

2 tablespoons sesame seeds
6 tablespoons butter or margarine
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds boneless beef top sirloin steak, cut 1 inch thick

DIRECTIONS:

Melt butter in skillet. Add sesame seeds and toast them. Add onion and garlic to the skillet and saute them until tender.

In a bowl, combine coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half of the mixture into a sealable plastic bag; add steak. Refrigerate overnight if possible or at least for 6-8 hours. Cover and refrigerate remaining marinade also.

Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until the meat reaches desired doneness. Warm and serve remaining marinade to serve with steak.

This was such an awesome recipe!!!

Steak with Chimichurri Sauce and 1905 Salad

This meal goes down in the record books at our house.  It was soooo good.  The Chimichurri sauce adds a unique flavor and freshness to the beef kabobs, which were already marinated and grilled to perfection.  This dish was served last night by Hubby G with black beans and saffron rice and it become a flavorful and fun Cuban/South American meal.  Kate added one of our favorite salads, the 1905 salad from one of our favorite restaurants in St. Augustine, the Colombia restaurant.So I'm sharing our experience and recipe with you so you can enjoy it also. 

Beef

1 1/2 cups chopped onion

3/4 cup distilled white vinegar

1/2 cup vegetable oil

1/4 cup chopped fresh cilantro

1 1/2 tablespoons chopped fresh thyme

3 garlic cloves, chopped

1 tablespoon chopped fresh oregano

1 tablespoon ground cumin

1 tablespoon freshly ground black pepper

3 lbs beef tenderloin cut into 1 inch cubes

Chimichurri sauce

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 cup minced onion

1/2 cup minced red bell pepper

1/4 cup finely chopped Italian parsley

4 fresh bay leaves

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

Chimichurri Sauce:  Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl.  Let stand at room temperature for 2 hours.

Beef:  Whisk all ingredients except beef in large bowl.  Whisk in 1 tablespoon salt.  Add beef; toss to coat.  Cover and chill 1 hour turning occasionially.

Prepare barbecue (high heat): Thread beef with some marinade still clinging onto 8 skewers.  Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.  Place 1 skewer on each plate.  Pass chimichurri sauce alongside.  

Side note:  The chimichurri sauce can also be used on other meats and sausages, roasted potatoes, brushed on bread before grilling, or on fried eggs.  I have not tried any of that though.  But would be willing.  What an awesome dinner that was! 

Good to serve with Black Beans.