Marinade: 1 C. chopped shallots or onions 3/4 C. cider vinegar 1/2 C. olive oil 1/4 C molasses 1-1/2 Tbsp. instant coffee 1 Tbsp. ground pepper 1-1/2 tsp. Dijon mustard 1-1 1/2 lbs. sirloin steak salt to taste Combine Shallots, vinegar, oil, molasses, coffee, pepper and mustard in a bowl. With a sharp knife, make parallel 1/2 inch deep slashes, about 2 inches apart on both sides of the steak. Place steak and marinade in zippered plastic bag or plastic dish, turn meat to coat evenly; refrigerate 6-10 hours. Season both sides of steak with salt. Cook over hot coals or on high for 4 to 5 minutes per side for medium-rare. Transfer steak to clean serving plate, cover with foil and let rest 5 minutes. Slice across diagonally at a 45 degree angle. Serves 4 |