Coffee Marinated Sirloin Steaks
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Medium Mixing Bowl
- Shallow Baking Dish
- Aluminum Foil
- Instant-read Thermometer
- 2 garlic cloves, finely chopped
- 1 cup brewed coffee, room temperature
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons grapeseed oil*
- Kosher salt and freshly ground pepper to taste
- 4 – 8oz. sirloin steaks
Whisk ingredients together
Whisk the garlic, coffee, vinegar, mustard, honey, oil, salt, and pepper together in a medium-sized bowl.
Cover steaks in marinade
Place the steaks in a shallow baking dish, and pour half the marinade over the steaks. Then turn them over and coat the other side with marinade.
Let steaks sit
Set remaining marinade aside, and let the steaks sit for about 45–60 minutes until they come to room temperature.✝
Fire up the grill
Heat your grill to medium-high heat.
Top off steaks with salt and pepper
Remove steaks from marinade and season on both sides with salt and pepper, to taste.
Grill and baste for 4–5 minutes
Once it's heated up, place the steaks on the grill. Baste steaks with the remaining marinade you set aside earlier, and cook for about 4–5 minutes until golden and slightly charred.
Flip steaks and cook for an additional 3–5 minutes
Turn the steaks over and baste, then cook for an additional 3–5 minutes or until an instant-read thermometer reads 135º (medium-rare).
Remove and rest
Remove the steaks from the grill, and cover them with aluminum foil. Let them rest for 10 minutes before serving.