Serves: 4
Total Calories: 111

FOR THE MARINADE:
1/2 cup Tia Maria or coffee liqueur
1 tablespoon Worcestershire sauce
2 skirt beef steaks, about 3/4 lbs each and 1/2 inch thick

FOR THE RUB:
2 teaspoons black peppercorns
2 teaspoons coffee beans
2 teaspoons fennel seeds
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

extra-virgin olive oil

TO MAKE THE MARINADE: In a small bowl whisk together the coffee liqueur and Worcestershire sauce.

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 for 2 to 4 hours, turning occasionally.

TO MAKE THE RUB: 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 remaining rub ingredients.

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 to stand at room temperature for 20 to 30 minutes before grilling.

Brush or spray both sides of the steaks with olive oil. Grill over Direct High heat for 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 2 to 3 minutes. Serve warm, whole or thinly sliced.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 0

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
Hanoi Beef Kabobs
Herbed Veal Loin
Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
Molto Bene Sirloin Steak
Mustard Prime Rib With Horseradish Cream
New York Strips With Roasted Garlic Butter
Peanut-Curry Flank Steak
Pineapple-Hoisin Beef Ribs
Rosemary Tri-Tip
Sizzling T-Bones With Mustard Butter
Smoked Santa Maria Tri-Tip
Southwest Sirloin With Corn Salad
Spicy Rib-Eye Steaks With Tomato Chutney
Spicy Skirt-Steak Fajitas
Spinach-Stuffed Veal Chops
Spiral Steaks With Pesto, Olives, And Tomatoes
Steak Tacos
Stuffed Herbed Tenderloin
Szechwan Sirloin Steak With Green Bean Salad
Tandoori Beef With Lentil Salad
Texas Rib-Eye Steaks With Chili Barbecue Sauce
Thai Steak Salad
The Ultimate Bacon-Mushroom Cheeseburger
Tia Maria Skirt Steak
Too-Good-To-Be-True Sloppy Joes
Veal Paillards With Lemon Butter
Veal Rib-Eyes With Tomato-Pepper Jam
Walnut And Garlic Stuffed Prime Rib