It’s the season for grilling, for diabetics and everyone else. And, it’s a great time to try non-tomato based BBQ sauces and marinades.
GRILLED COFFEE & COLA SKIRT STEAK
2 large garlic cloves, minced
12 ounces cola…NOT diet
1/2C strong coffee
1/4C rice vinegar
1 1/2t freshly ground pepper
1t dried/1T fresh rosemary, minced
1/4t hot sauce of choice, or to taste
1 1/4 pounds skirt steaks, trimmed of large fat chunks
salt and pepper to taste
cayenne to taste
Combine the garlic, cola, coffee, vinegar, ketchup, pepper, 1t salt, rosemary and hot sauce. Cut the steaks into 4 equal sized portions, cutting with the grain. Put the steaks in the marinade then cover with plastic wrap, directly on the surface of the marinade. Chill for 8-12 hours.
Preheat your grill to medium-high. Remove the meat from the marinade, saving the marinade. Pat the meat dry, season both sides with salt, pepper and cayenne…don’t over do it.
Pour the marinade into a saucepan, reduce until slightly thick, about 10 minutes, then strain through a fine mesh sieve into a bowl. Set aside.
Grill the steaks until still pink inside and you have good grill marks, about 4 minutes per side. When the surface of the steaks look shiny and wet on the surface, the meat should be medium rare, 125-130F. Take off heat and let rest for 5 minutes before slicing against the grain. Serve, dressed with the marinade glaze.
Don’t expect leftovers.
Calories: 283, Satfat: 4.83, Carbs: 13.46, Fiber: .34, Protein: 30.26
Recipe: courtesy, Allrecipes.com
Photo, courtesy: quinncreative.com
Kent McDonald is a Certified Personal Chef specializing in diabetic menus, in Phoenix, AZ. (c) All Rights Reserved, 2014.