<a href="http://www.pinstripemag.com/site/wp-content/uploads/2011/06/coffee-steaks.jpeg"><img class="alignnone size-large wp-image-14124" title="Coffee Steaks" src="http://www.pinstripemag.com/site/wp-content/uploads/2011/06/coffee-steaks-610x457.jpg" alt="Coffee Steaks" width="610" height="457" /></a>

People have their seasons for grilling, but grilling is something I can do at anytime. Well, the fact is that I’m a hardcore meat eater. In fact, my favorite vegetable is a rump steak. Here’s another recipe that I found out and tried and boy did it do the stomach some good. It’s a coffee and beer marinade grill. Always been a huge fan of beer in any marinade only so that I can have the excuse to get out of the house and buy beer. Well here’s the recipe for the coffee and beer marinade grilled steak.

Ingredients:

12 ounces heavy beer. I used Yuengling Black And Tan, but any dark preferably craft beer will work.

1/4 cup Worcestershire sauce

1 tablespoon Crystal Hot Sauce

3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons fine ground dark roast coffee

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon of vegetable oil

Directions

Well, this grill requires a bit of pre – preparation, the night before, mix the beer, Worcestershire sauce and the Crystal Hot Sauce in a large freezer zip lock bag. Put the steaks as well in the bag, shake it up and pitch that bag into the fridge and keep it there overnight.

On the grilling day, Mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat dry the steaks with paper towels, then dampen with vegetable oil. Coat the steaks with the spicy mix, patting in gently with your fingers.

Now pre heat the grill, If you’re using a propane gas stove, then high heat is a good option. Grill the steaks until they have a dark crust. Two minutes on each side for medium rare (depending on thickness of steaks). Four minutes per side for medium.

Take the meat off the grill and let rest for five minutes before serving so the juices can redistribute.