2 lbs skirt steak
3 tbsp brown sugar
2 tbsp cocoa powder
1 tbsp instant espresso
1 tsp ancho chili powder
½ tsp paprika
¼ tsp cayenne
salt & pepper
Ever had a chocolate and chili marinated steak? Try something new! We love using this marinade with skirt steak for tacos but you can use any cut of meat you'd like. The addition of our Dark Chocolate Balsamic and instant espresso give this recipe a burst of unique flavor that will inspire your palate!
1
In a bowl, whisk together the Garlic Olive Oil, Dark Chocolate Balsamic, brown sugar, cocoa powder, instant espresso, paprika, ancho chili powder, salt & pepper.
2
Add the meat into the bowl, cover and refrigerate for 4 hours, up to 24 hours.
3
Preheat your grill or indoor grilling plate to medium high heat. Grill the steak for 3-5 minutes per side depending on thickness. Allow to rest for 5-10 minutes. Slice against the grain and serve alone, in tacos, over peppers and onions, on a sandwich.
Ingredients
2 lbs skirt steak
3 tbsp brown sugar
2 tbsp cocoa powder
1 tbsp instant espresso
1 tsp ancho chili powder
½ tsp paprika
¼ tsp cayenne
salt & pepper
