coffee rubbed skirt steak + pineapple chutney

It’s June, and that means lots of grilling will be in my future! We’re hosting several outdoor parties this summer so I’m stocking up on my recipes for the grill. Today’s specialty came from my mom. She’s a master chef (okay, not officially, but definitely in our family!). Get ready for coffee rubbed skirt steak served up with pineapple chutney! This recipe is so easy, and super tasty.

6.3.14 coffee rubbed skirt steak

First, you’ll want to make the pineapple chutney a day or two ahead of time. All you’ll need is:

  • 3 cups of cubed pineapple, drained
  • 1 tblsp grated ginger
  • 1 red pepper, diced
  • 1 cup cilantro, chopped
  • 1/4 cup lime juice
  • 2 teaspoons sea salt

Mix all the ingredients together, cover tightly (in a canning jar or with plastic wrap) and sit at room temperature for at least 24 hours. On grilling day, just heat up the grill to 400-450 degrees. While it’s heating up, get your ingredients ready:

  • 2 skirt or flank steaks (about 1 1/2 lb. each)
  • 2 tblsp chili powder
  • 1 tblsp kosher salt
  • 1 tbsp finely ground chicory coffee
  • 1 tsp coarsely ground black pepper

Mix together the chili powder, kosher salt, coffee and pepper.

coffee rubbed skirt steak

Rub generously over the steaks.

Let them sit for 30 minutes before putting them on the grill. Then, put them on the grill for 3-5 minutes on each side with the grill covered. Once done, let them rest for 5 minutes to keep all the juiciness in.

coffee rubbed skirt steak

Cut them across the grain into thin strips to serve with the delicious pineapple chutney.

coffee rubbed skirt steak


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This is a great summertime recipe and your guests will devour it!

He causes the grass to grow for the cattle, And vegetation for the service of man, That he may bring forth food from the earth, | Psalm 104:14


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