Grilling basics: Using a chimney starter and making coffee-crusted flank steak

When we grill during the week, we use a tiny Weber grill (specifically, it’s a Smokey Joe 10020, which we affectionately refer to as just plain Joe). I think I’ve mentioned this before, but we use Joe because he heats up quickly, evenly distributes heat, and doesn’t require a lot of charcoal. Within half an hour of lighting him, we usually have lunch or dinner on the table.

We use a chimney starter and hardwood charcoal when we grill. (We use either the Trader Joe’s or the Whole Food’s charcoal brands). With the chimney starter there is no need for lighter fluid and no need to arrange the coals in a certain pattern. If you’re unfamiliar with the incredibly simple process, you fill the starter with charcoal:

Put a few pieces of newspaper in the bottom of the starter:

Light the paper on fire:

Wait 20 minutes, and then pour the hot coals into your grill very carefully:

This specific grill was heated up to cook coffee marinated and crusted flank steak:

(You’ll have to trust me that the finished product tastes and looks much better than this raw meat. Sadly, I ate the entire meal before I realized I hadn’t taken any photographs of it. Yum.)

We got these cuts of meat already marinated and crusted from our butcher, but it’s easy to do at home. Simply get two individual servings of flank steak and marinate them overnight in the refrigerator in a zip-top bag full of coffee. The coffee should be a roast you enjoy drinking, because you can taste it after you’ve grilled it. Also, the coffee should be room temperature or colder when you put the meat in it. You don’t want the liquid to cook the meat.

Right before you’re ready to put the meat on the grill, strain off the liquid, salt the meat, and dredge it through your favorite coffee grounds. (The whole coffee beans you see in the picture above are just for decoration, only use grounds.) Rub the coffee into the meat a little, similar to how you would a spice rub. Grill the meat to a nice medium-rare, remove from heat, cover with a bowl like a dome, and wait five minutes (letting the meat rest) before serving.

Coffee-crusted flank steak is perfect with fried eggs and hash browns, as a “breakfast for dinner.” The coffee makes the steak sweet, almost as if you had added a lot of sugar to a cup of coffee. It’s really good, though, and gives you a little bit of a caffeine kick. If you don’t want that caffeine rush, use decaf coffee instead.

2 comments posted

  1. Posted by Keter - 07/11/2011

    I am going to try the coffee marinade/crust soon, it’s not a variation I had seen before. Thanks!

  2. Posted by Splomo - 07/20/2011

    Wow, this sounds amazing. I don’t blame you for forgetting to take the photo of the finished coffee crusted steak. Must try this soon.

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