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Nescafé Clásico Steaks

Nescafé Clásico Steaks
Makes:
4 to 6 servings
Prep Time:
15
minutes
Total Time:
750
minutes
Try these grilled Nescafé Clásico Steaks and you'll be extremely satisfied. An easy-to-make in the blender savory sauce makes this a recipe your guests will remember. Serve with lime wedges or with a squeeze of lime juice.

In this recipe:



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Ingredients:

  • 1 1/2 teaspoons butter
  • 2 tablespoons sesame seeds
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 1 cup hot water
  • 1/3 cup soy sauce
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon ancho chile powder
  • 2 pounds skirt steak, cut into 4 pieces
  • Lime wedges for garnish

Directions:

MELT butter in large skillet over medium heat. Add sesame seeds; cook, shaking pan occasionally, until seeds are toasted and become fragrant. Add chopped onion; cook, stirring frequently, until onion is tender. Remove from heat; let cool.

PLACE sesame and onion mixture in a blender. Add garlic, coffee mixture, soy sauce, bouillon, pepper, vinegar, oil, sugar and chile powder; cover. Blend for 30 seconds.

PLACE steak pieces in a large freezer bag; carefully pour in mixture. Seal; gently shake the bag to cover steaks in marinade. Refrigerate for 12 hours.

PREHEAT grill. Lightly oil grill rack.

GRILL steaks for about 5 minutes per side. Remove from heat; let meat rest for 5 to 10 minutes. Slice meat against the grain.

SERVE with a squeeze of lime juice.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Nescafé Clásico Steaks

    Ingredients

    • 1 1/2 teaspoons butter
    • 2 tablespoons sesame seeds
    • 1/2 onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 1 cup hot water
    • 1/3 cup soy sauce
    • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
    • 1 teaspoon ground black pepper
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • 1 tablespoon packed brown sugar
    • 1/2 teaspoon ancho chile powder
    • 2 pounds skirt steak, cut into 4 pieces
    • Lime wedges for garnish

     

    Directions

    MELT butter in large skillet over medium heat. Add sesame seeds; cook, shaking pan occasionally, until seeds are toasted and become fragrant. Add chopped onion; cook, stirring frequently, until onion is tender. Remove from heat; let cool.

    PLACE sesame and onion mixture in a blender. Add garlic, coffee mixture, soy sauce, bouillon, pepper, vinegar, oil, sugar and chile powder; cover. Blend for 30 seconds.

    PLACE steak pieces in a large freezer bag; carefully pour in mixture. Seal; gently shake the bag to cover steaks in marinade. Refrigerate for 12 hours.

    PREHEAT grill. Lightly oil grill rack.

    GRILL steaks for about 5 minutes per side. Remove from heat; let meat rest for 5 to 10 minutes. Slice meat against the grain.

    SERVE with a squeeze of lime juice.

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