Coffee-Rubbed Skirt Steak with Worcestershire Steak Sauce

Preparation info

  • Difficulty

    Easy

  • Serves:

    4-6

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Coffee isn’t the first ingredient to pop into your mind when making a rub for steak but it is magic when combined with spices and sugar. Use your favourite cut of beef and serve with the sauce and fries or pop the meat and sauce into a bun with a handful of rocket (arugula). If you’re not up to making home-made mayo, add the lemon and Worcestershire sauce to 200 g (7 oz) of mayonnaise for a quick cheat.

Preparation: 20 Minutes, Plus 10 Minutes Resting
Cooking: 5 Minutes

Ingredients

  • 900 g (2 lb) beef skirt (onglet), flank or bavette, cut into 4-6 steaks
  • 3 teaspoons olive oil
  • 3 teaspoons finely ground coffee beans
  • 3 teaspoons chilli powder, such as Aleppo pepper
  • 3 teaspoons smoked paprika
  • 3 teaspoons soft brown sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon salt

Worcestershire steak sauce

  • 1 egg yolk, at room temperature
  • 1 teaspoon dijon mustard
  • ½ garlic clove, crushed
  • 100 ml ( fl oz) sunflower oil
  • juice of ½ lemon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon snipped chives

Method

To make the steak sauce, place the egg yolk, mustard and garlic in a small food processor and combine well. (If you don’t have a small food processor, then either double the recipe and use the remainder for sandwiches, or use a handheld whisk instead.) With the motor running, gradually add the oil, drop by drop at first and then in a slow steady stream until the mixture is thick and emulsified. Stir in the lemon juice, Worcestershire sauce, chives and plenty of freshly ground black pepper. Transfer to a bowl, cover and refrigerate until serving.

Preheat a chargrill or barbecue to high. Rub the steaks with the oil. Combine the coffee, chilli, paprika, sugar, mustard powder and salt in a small bowl, then sprinkle on both sides of the steaks. Grind a little black pepper over each steak, then cook for 2-3 minutes on each side or until done to your liking. If the steaks are thicker than about 4 cm ( inches), cook for another minute on each side. Transfer to a platter, cover loosely with foil and rest for 10 minutes before slicing.

Serve the meat with the Worcestershire steak sauce and Special Salt Fries or other fries.