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The Bazaar’s Cuban Coffee Churrasco

The Bazaar Cuban Coffee Churrasco

Cuban Coffee Churrasco from Chef de Cuisine Tito Vargas of The Bazaar
serves four


2 Tbsp brown sugar
ƒ2 Tbsp kosher salt
ƒ6 Tbsp ground coffee
2 Tbsp ground black pepper ƒ
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 ƒ sea salt and black pepper, to taste
6 scallions, cut in half lengthwise ƒ 2 Tbsp olive oil


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.