Coffee marinated skirt steak by Ruaridh Skinner from Under The Stairs in Edinburgh
Under The Stairs, shabby chic surroundings nurture creative, unusual drinks and food with no culinary boundaries or trends – using ingredient which are inspiring and in season.
With Summer hopefully just around the corner these steaks are great for the BBQ or a cheap steak dinner with fries and salad. The marinade will also work really well with other cuts of meat such as beef, pork or chicken. This recipe is really simple and served only with some pea shoots or salad leaves and a drizzle of olive oil.
For more information and opening times visit the website here: http://underthestairs.org
Ingredients: Serves 2
2 x 6oz skirt steaks
Fresh pea shoots
Olive oil
Marinade
1 tsp instant coffee
1 shot espresso
1 shallot, diced
1 sprig thyme
1 tbsp coffee liqueur
1 tsp balsamic vinegar
3 tbsp oil (olive or vegetable oil)
1 tbsp dark brown sugar
½ tsp chilli powder
½ tsp amchoor-mango powder (available in Indian supermarkets)
½ tsp white ground pepper
Method:
1. To make the marinade, combine all the ingredients and mix well. Rub the marinade into the steaks and place in a plastic container (or non-reactive container), refrigerate for 4 to 8 hours to let the marinade soak into the meat.
2. Once marinated, rub off any shallots or thyme that may still be attached. Heat a heavy pan. You can also chargrill or BBQ the meat if the suns out.
3. Sprinkle the steaks with some salt and sear the steaks in the hot pan. Depending on the thickness of your steaks, they should take 90 seconds per side. Try not to move the steaks around when cooking, only when turning should they move, this will help with a nice caramelisation.
4. Skirt steaks are served pink as longer cooking will lead to a chewy steak. Plate up the dish by slicing the steaks and arranging on a plate with a handful of pea shoots and a drizzle of olive oil. For a more substantial dish add some fries.
In association with Taste Communications.
www.tastecommunications.co.uk
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