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Beer and Coffee Steaks
- 12 ounces dark beer, such as Negra Modelo
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco
- 4 boneless strip steaks (1 1/2 to 2 pounds total), trimmed of fat
- 3 tablespoons fine-ground espresso or dark roast coffee
- 1 tablespoon pure chili powder (such as ancho)
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon cayenne, or more to taste
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
The night before, mix beer, Worcestershire and Tabasco in large freezer-weight zip-seal plastic bag. Put steaks in bag, seal and refrigerate overnight.
The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zip-seal bags, seal and place in cooler to transport to stadium.
When you get there: Remove steaks from cooler about 20 minutes before grilling. Preheat gas or charcoal grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium rare (about 145 degrees on an instant-read thermometer) or 4 to 5 minutes per side for medium (about 160 degrees on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices. Makes 4 servings.
Per serving: 350 calories, 35 percent calories from fat, 13 grams total fat, 5 grams saturated fat, 98 milligrams cholesterol, 4 grams carbohydrates, .97 gram total fiber, 2 grams total sugars, 3 grams net carbs, 49 grams protein, 749 milligrams sodium.
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