Bachelor in the Kitchen: Perfecting Skirt Steak

Written by Nick

Nescafé Clásico Steaks Recipe

I am your average, everyday, middle of the road, carnivorous, meat-osaurus rex and I can’t seem to get enough STEAK. Nothing really beats going to a great steak house to celebrate your newest promotion (Hey boss, wink wink). Even if you’re cooking at home, buying a nice cut of steak can really put a dent in your pocket book. That’s why it’s important to have an arsenal of marinades and rubs to spice up an everyday skirt steak into something special.

This recipe is hands down my new favorite marinade. The steak was so tender and flavorful, I really couldn’t believe it. Best part is, with a little planning (you need to marinate the steak for 12 hours) this recipe is super simple. Also, skirt steak is one of the quickest and easiest to cook, so you don’t have to worry about accidentally overcooking an expensive filet mignon or under cooking your rib-eye.

*Note – football season is nearly upon us. Serving steak at your kickoff party? Why not! Chop up some of this Nescafé Clássico Steaks over a bed of tortilla chips, add some cheese and pico-de-gallo and you’ve got some FANCY NACHOS!

Nescafé Clásico Steaks

Ingredients for 4 to 6 servings:

  • 1 1/2 teaspoons butter
  • 2 tablespoons sesame seeds
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 1 cup hot water
  • 1/3 cup soy sauce
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon ancho chile powder
  • 2 pounds skirt steak, cut into 4 pieces
  • Lime wedges for garnish


MELT butter in large skillet over medium heat. Add sesame seeds; cook, shaking pan occasionally, until seeds are toasted and become fragrant. Add chopped onion; cook, stirring frequently, until onion is tender. Remove from heat; let cool.

PLACE sesame and onion mixture in a blender. Add garlic, coffee mixture, soy sauce, bouillon, pepper, vinegar, oil, sugar and chile powder; cover. Blend for 30 seconds.

PLACE steak pieces in a large freezer bag; carefully pour in mixture. Seal; gently shake the bag to cover steaks in marinade. Refrigerate for 12 hours.

PREHEAT grill. Lightly oil grill rack.

GRILL steaks for about 5 minutes per side. Remove from heat; let meat rest for 5 to 10 minutes. Slice meat against the grain.

SERVE with a squeeze of lime juice.


More Marinades and Rubs:

Coffee-Spice Rubbed Ribs Recipe
Coffee-Spice Rubbed Ribs
Baked Cola-Brined Fresh Ham Recipe
Baked Cola-Brined Fresh Ham


  1. Posted September 3, 2012 at 4:19 pm | Permalink | Reply

    This steak looks juicy & tasty…..mouth watering, like the photo too..

  2. Posted September 12, 2012 at 4:56 pm | Permalink | Reply

    This was amazing. I only left it marinading for 6 hours, and I broiled it on high (I don’t have a BBQ – criminal I know). So juicy. So much flavor. Really really good. So glad I found it!

  3. Posted September 13, 2012 at 1:49 am | Permalink | Reply

    Excellent recipe. Simple and delicious recipes.

  4. Breezy
    Posted September 17, 2012 at 1:53 pm | Permalink | Reply

    I have been enjoying skirt steaks as long as I can remember. I found this link thru my online grocery store Hitchcock’s, which do not carry skirt steaks, I’ve asked. I do not marinade these steaks, just cook them on my grill. Yummy everytime.

  5. Edna
    Posted March 12, 2014 at 9:13 pm | Permalink | Reply

    Amazing!! I didn’t have any sesame but it was still delicious!! Definitely a new favorite!

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