Grilled coffee and cola skirt steak

Whisk the marinade: minced garlic, a little ketchup, black pepper, salt, dried rosemary, hot sauce, a splash of rice vinegar, strong coffee and a bottle of cola.

Cut the skirt steak every six inches or so with scissors, trim the end piece and a little fat.

Submerge completely in the marinade, press plastic wrap on top and marinate 8 to 12 hours.

Remove the meat, reserve the marinade, and pat the meat dry with paper towel.

Reduce the marinade in a saucepan on medium until slightly thickened, like a glaze.

Season both sides lightly with salt and cayenne.

Grill over a very hot, mature charcoal fire about 4 minutes per side until the surface turns shiny and wet; shield a thin end over another piece and move away from the hottest spot if darkening.

Rest at least 5 minutes, then slice across the grain.

Drizzle with a little of the strained coffee cola reduction.