Tia Maria Skirt Steak

Time 20 minutes
Yields Serves 4
Tia Maria Skirt Steak



Using a spice grinder or mortar and pestle, crush the peppercorns with the coffee beans and fennel seeds. Place in a small bowl and mix with the chili powder, cinnamon and salt.



Whisk together the Tia Maria or coffee liqueur and the Worcestershire sauce in a small bowl.


Trim the steaks of any excess fat and cut each steak in half. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate 2 to 4 hours, turning occasionally.


Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels. Coat both sides of the steaks with the rub. Allow them to stand at room temperature for 20 to 30 minutes before grilling.


Heat the grill on high heat.


Brush or spray both sides of the steaks with olive oil. Season with additional salt to taste. Grill them over direct heat 3 to 5 minutes, turning once halfway through grilling time. Remove them from the grill, squeeze lime juice over them, if using, and allow to rest 2 to 3 minutes. Serve warm, whole or thinly sliced.

From “Weber’s Big Book of Grilling” by Jamie Purviance and Sandra S. McRae (Chronicle Books, $22.95). Tia Maria, a coffee-flavored liqueur, may be hard to find. You can use any coffee-flavored liqueur, such as Kahlua. We squeezed a lime over the steaks when they were done and the results were excellent.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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