Categories: Steak
Ingredients
- 2 large garlic cloves, minced
- 12 oz. can cola
- 1/2 cup freshly brewed strong coffee
- 1/4 cup rice vinegar
- 2 tbsp. ketchup
- 1 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp crushed dried rosemary
- 1/4 tsp Louisiana-style hot sauce
- 1 1/4 to 1 1/2 lb. skirt, flank, or flat-iron steak, trimmed
- 1/8 tsp cayenne pepper
Directions
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Whisk together garlic, cola, coffee, rice vinegar, ketchup, black pepper, salt, rosemary, and hot sauce in a bowl until well combined.
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Cut steak along the grain into four 6-inch-long pieces; transfer to a Ziploc bag. Pour in marinade and seal bag, squeezing out excess air. Chill at least 12 hours or up to 24 hours.
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Preheat a broiler or outdoor grill to medium-high heat.
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Remove steak from bag, reserving marinade. Pat dry with paper towels and sprinkle both sides with cayenne.
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Pour marinade into a saucepan over medium heat; simmer until reduced by half, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
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Broil steak 3-4 inches from heat, or grill on rack, turning once, until steak is still pink inside and cooked as liked, about 4 minutes per side. Thin pieces may take 2 minutes per side.
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Transfer steak to a cutting board; let rest 5 minutes before thinly slicing across the grain. Drizzle with marinade.