The Bazaar’s Cuban Coffee Churrasco
Cuban Coffee Churrasco from Chef de Cuisine Tito Vargas of The Bazaar serves four Ingredients 2 Tbsp brown sugar 2 Tbsp kosher salt 6 Tbsp ground coffee 2 Tbsp ground black pepper 1 tsp ground coriander 2 tsp garlic powder 2 tsp onion powder 4
Cuban Coffee Churrasco from Chef de Cuisine Tito Vargas of The Bazaar
serves four
Ingredients
2 Tbsp brown sugar
2 Tbsp kosher salt
6 Tbsp ground coffee
2 Tbsp ground black pepper
1 tsp ground coriander
2 tsp garlic powder
2 tsp onion powder
4 4oz skirt steaks
1 c brewed coffee
2 Tbsp unsalted butter
4 fresh passionfruits, seeds and pulp only sea salt and black pepper, to taste
6 scallions, cut in half lengthwise 2 Tbsp olive oil
Method
In a small bowl, mix the first 7 ingredients together well and rub all over the skirt steaks. Let the steaks marinate for at least 1-1/2 hours.
Meanwhile, heat the coffee over medium heat. Let the coffee simmer and reduce until it is a thick enough consistency that it coats the back of a spoon, about 10 minutes. Set aside.
In a separate small saucepan, heat the unsalted butter over medium heat. Remove the pan from the heat when the butter starts to brown, about 5 minutes, and mix in the passionfruit seeds and pulp. Season with salt to taste, and set aside.
After the steaks have marinated, preheat a grill to medium-high. Grill the steaks until medium-rare, about 3-4 minutes on each side. Set aside to rest. Rub the scallions with olive oil and grill them until lightly charred, about 2 minutes on each side.
Place each steak on a plate and arrange 3 scallion halves on top of and around the steak. Place a drop of the coffee reduction on top and spoon the passionfruit sauce around the plate before serving.
