Ingredients
- tablespoons sesame seeds
- tablespoons butter or margarine
- medium onion, chopped
- garlic cloves, minced
- cup strong brewed coffee
- cup soy sauce
- tablespoons white vinegar
- tablespoons Worcestershire sauce
- pounds boneless beef top sirloin steak, cut 1 inch thick
Instructions
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Step 1
Start by toasting the sesame seeds in butter over medium heat in a skillet until golden. Add the onion and garlic, cooking until softened. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce, and the sesame seed mixture. Pour half of this marinade into a large resealable bag and add the steak. Seal, turn to coat, and refrigerate for at least 8 hours or overnight, turning occasionally. Cover and chill the remaining marinade separately. When ready to cook, remove the steak and discard the bag marinade. Grill over medium-hot heat, covered, 6-10 minutes per side until desired doneness (145°F for medium-rare, 160°F for medium, 170°F for well-done). While the steak rests, gently warm the reserved marinade to serve alongside.
Chef's Tip
My secret is to let the steak come to room temperature before grilling; it ensures even cooking. For an extra kick, I sometimes add a dash of cayenne to the marinade.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to keep it from drying out.
Variation Tips
For a lighter meal, serve this steak over a bed of arugula with a squeeze of lemon. You can also swap the sirloin for flank steak or skirt steak; just adjust the grilling time. If you prefer a spicier kick, add a teaspoon of red pepper flakes to the marinade.