The bitter undertones of coffee are an ideal complement to the smoky flavors of grilled beef. This marinade is particularly good with bone-in rib-eye and bone-in chuck steaks.

Makes enough for 2 large steaks

INGREDIENTS

• 1 cup strong coffee (I use espresso), cooled
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced white onion
• 2 tablespoons minced garlic
• 1 chipotle chile in adobo (I use Herdez brand), finely chopped
• 2 teaspoons chopped fresh sage
• 1 teaspoon ground cumin
• 3 tablespoons soy sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons Tabasco or other hot sauce
• 2 teaspoons freshly ground black pepper
• ¼ cup canola oil

PREPARATION

1. Pour the cooled coffee into a small bowl and stir in the balsamic vinegar, white onion, garlic, chipotle chile, sage, cumin, soy sauce, Worcestershire sauce, dark brown sugar, hot sauce, black pepper, and canola oil.
2. Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade.
3. Marinate the steaks for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade.
4. Let the marinated steaks sit at room temperature for 2 hours and pat dry before grilling. For a bone-in steak that is 2 to 3 inches thick, it is best to marinate overnight.