- 2 tablespoons sesame seeds
- 6 tablespoons butter or margarine
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup strong brewed coffee
- 1 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 2 pounds boneless beef top sirloin steak, cut 1 inch thick
- In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.