Ingredients (serves 4):
For the steak (adapted from the July 2013 issue of Bon Appetit):
1 cup strong brewed coffee, at room temperature
2 tablespoons unsweetened cocoa powder
1/4 cup balsamic vinegar
1 shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
1 and 1/2 pounds skirt steak, in four pieces
Salt to taste
For the peach salsa:
2 fresh peaches, chopped
1 small red onion, chopped
3 tablespoons fresh cilantro, chopped
Juice of 1 lime
For the cauliflower mash:
1 head cauliflower, trimmed and broken into large florets
4 tablespoons butter or olive oil
1/4 cup coconut milk
1/4 teaspoon garlic salt
Salt and pepper to taste
To make the marinade, whisk all the ingredients except salt together until the cocoa dissolves. Reserve half of the marinade, and place the rest in a large bowl or ziptop bag with the steaks and toss to coat. Marinate at room temperature for one hour or in the refrigerator for up to 12 hours (bring to room temperature before cooking).
When you are ready to cook the steak, preheat a grill (I used my George Foreman) and discard the used marinade. When the grill is hot, add the steaks and sprinkle them with salt. Grill, turning once, basting a few times with the reserved marinade, until cooked to your desired doneness (I grilled mine for 9 minutes for medium well). Let sit for ten minutes, then slice.
To make the peach salsa, toss all the ingredients together and let them sit at room temperature for up to an hour for the flavors to meld. Serve the salsa spooned on top of the steak.
To make the cauliflower mash, bring a couple of inches of water to a boil in a medium saucepan. Add the cauliflower and cook, covered, until tender, about ten minutes. Drain the cauliflower and place it in the bowl of a food processor with the remaining ingredients. Process until smooth and serve hot.