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1
Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
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2
Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors.
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3
Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface.
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4
Marinate 8 to 12 hours in refrigerator or overnight.
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5
Preheat an outdoor grill for medium-high heat.
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6
Remove meat from marinade; save the marinade.
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7
Pat meat thoroughly dry with paper towels.
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8
Season both sides of meat with salt and cayenne pepper to taste.
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9
Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes.
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10
Strain through a fine-mesh sieve into a bowl.
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11
Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side.
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12
Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking.
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13
When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness.
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14
An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
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15
Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve.
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16
Drizzle servings with reduced coffee-cola marinade.
