Grilled Skirt Steak with Coffee and Cola Marinade

In a nonreactive bowl, combine garlic with cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon of salt, rosemary, and hot sauce. Whisk until fully blended.

Cut the skirt steak into 6-inch strips along the grain using kitchen scissors. Submerge the meat completely in the marinade, covering it with a layer of plastic wrap. Let it marinate in the refrigerator for 8 to 12 hours, or overnight.

Preheat the grill to medium-high heat.

Remove the meat from the marinade, reserving the marinade for later use. Pat the meat dry with paper towels and season both sides with salt and cayenne pepper to taste.

Transfer the marinade to a saucepan and bring to a simmer over medium heat, cooking for about 10 minutes until it thickens slightly. Strain the sauce through a fine-mesh sieve into a bowl.

Grill the steak on the preheated grill, cooking for about 4 minutes per side, until the meat is pink in the center and has good grill marks. To avoid overcooking the thinner pieces, stack them on top of the thicker cuts. When the surface of the meat becomes glossy with juices, it is medium-rare to medium. An instant-read thermometer should read 125-130°F (52-54°C) when inserted into the thickest part of the steak.