Coffee Marinated Steak

"This is a recipe I found on-line at the TOH site. It states that this marinade makes the meat so so juicy and adds a great flavor. Preparation time doesn't include marinading time."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by Nif_H photo by Nif_H
photo by Boomette photo by Boomette
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture.
  • Pour all into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
  • Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Enjoy the steak.

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Reviews

  1. This turned out well and the flavor was good. I couldn't really taste the coffee, though. It mainly tasted like soy sauce. Also, the butter really didn't stay incorporated since it congealed in the fridge. Therefore, I probably could have used less, or even added the garlic and onion to the marinade raw. I marinated my steaks for about 24 hours because it is more convenient for me that way. Although there is really nothing wrong with this recipe, I probably won't use it again because it tastes a lot like one I already use that has fewer ingredients and less fuss.
     
  2. I really really liked this as a steak marinade and I would use it again. I think it would work for chicken or pork as well. I especially liked the sesame seeds in it! I marinated the steak for about 20 hours and I could have marinated for longer because our steaks were about 2" thick. This steak rocked! :) Made for PRMR. Thanks!
     
  3. Great recipe. Makes the steak very tinder.
     
  4. This is so yummy. I did the recipe as stated. The steak was in the marinade at least 8 hours. Great. Thanks Diner. Made for Holiday tag
     
  5. This recipe was featured this summer in a grilling issue of TOH and I have made it several times and have meat marinating in it in the freezer just waiting to be grilled up. It is a fantastic marinade and everyone that I have served it to have raved about it. I have even added red pepper flakes to it with great success and I also once doubled the worcestershire and we enjoyed that too. You won't go wrong with this marinade. Can't help but love those TOH recipes and thank all the good cooks out there! jonesy
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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