Marinade Mania with Weber’s Grill Marinade
April 11 7:49 PM

Black Coffee Marinated NY Strip Steaks

Here’s your chance to put a twist on grilled or pan seared NY York Strips by adding some instant coffee to the marinade. Plus I added a link to a delicious dessert—Coffee Flan aka Crème Caramel.


  • 4 thick Wohlner’s NY Strip Steaks
  • 1/4 cup water
  • 1/4 cup canola or vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 package Weber® Black Peppercorn Marinade Mix
  • 2 teaspoons instant coffee
  • 1/2 teaspoon ground coriander


  1. Combine water, oil, vinegar, marinade mix, coffee and coriander in a big resealable plastic bag.
  2. Add steaks and marinate in refrigerator at least 30 minutes. Remove steaks from marinade and discard marinade. Wipe marinade off the steak to dry off the surface of the steaks.
  3. Grill steaks over direct medium-high heat with the lid closed as much as possible. Cook rare (internal temperature, 122F to 128F, to medium rare, 130F to 135F. Remove from grill and let rest 5 minutes before serving.

Serve with Tossed Salad with Diced Roma Tomatoes, Grilled Broccoli. Grilled Green Onions (see recipe below). You could serve a starch like rice or potato but why would you do that when you could have Wohlner’s Garlic Bread –toasted on the grill!!!

Note:You forgot to get the instant coffee? Maybe substitute strong brewed coffee for the water called for in the marinade. It’s not part of the recipe and I haven’t tried but that’s what chefs and cooks to improvise and create. It’s up to you.

Dessert Idea:Coffee Crème Caramel or Coffee Flan. (This would be another way to use the instant coffee crystals in the steak marinade recipe.) A good flan is like culinary alchemy. You basically bake milk and sugar and turn it wonderful dessert. How good can it be? Crème Caramel (aka Flan) was one of Julia Childs’ favorite desserts. It is a custard which I’d describe it as related to Crème Brulee but with a golden caramel sauce instead of the torched sugar topping. Crème Caramel or Flan can be served either slightly warm, room temperature or slightly chilled. Coffee Flan Recipe

Grilled Canadian Salmon with a Maple Honey Glaze

Start by infusing Canadian Salmon with a depth of flavor by using Weber’s Black Peppercorn Marinade Mix. In just 30 minutes the marinade will develop and infuse your salmon with wonderful flavors. While the salmon marinates, make the Maple Honey Glaze, a salad and vegetable, and be sure to preheat the grill. One more thing, uncork a bottle of Pinot Noir, the classic wine with Salmon, and let it breathe (I always let some breathe in my glass and consider it tasting and not drinking. Btw, a nice Merlot is good here, too.)


  • 6 (4 to 6 ounces each) Canadian Salmon Filets
  • 1 package Weber® Black Peppercorn Marinade Mix
  • 1/4 cup canola oil or vegetable oil
  • 1/2 cup water
  • 1/3 cup pure Canadian maple syrup
  • 2 tablespoons honey
  • 2 tablespoons lemon juice


  1. Combine marinade mix, oil and water in a large resealable plastic bag, mix well. Add salmon fillets to marinade; refrigerate at least 30 minutes for flavors to develop.
  2. Mix maple syrup, honey and lemon juice in a small bowl; reserve 1/3 cup to serve with salmon.
  3. Remove salmon from marinade; discard marinade. Place salmon fillets on well-oiled grill grates over Medium Direct heat. Grill 3 to 4 minutes; turning once and cooking until fish flakes Be sure to brush the salmon with Maple Honey Glaze while grilling.

Serve salmon fillets with reserved glaze (but not the marinade.)

Serve with Grilled Green Onions, grilled thick slices of Vidalia Onion brushed with some of the Maple Honey Glaze, Grilled Pero mini Peppers, and some Cucumber Salad from Wohlner’s Deli. As mentioned, Pinot Noir is the classic pairing with Salmon, although I prefer a soft Merlot.

3 Variations of the Marinated Salmon with Maple Honey Glaze Recipe

  • Grilled Marinated Pork Chops with Maple Honey Glaze (Cook to an internal temperature of 145F)
  • Grilled Marinated Chicken Breast with Maple Honey Glaze (Cook to an internal temperature of 165F)
  • Grilled Marinated Pork Tenderloin with Maple Honey Glaze (Cook to an internal temperature of 145F)

Cook once, eat twice - Chipotle Flank Steak Fajitas with Grilled Pero Sweet Peppers, Vidalia Onions and served with Sour Cream, Avocado and Guacamole

When I say that I usually mean cook one thing once and make a second meal out of it. This time I’m suggesting that when you marinade and grill one meal that you marinade and grill a second meal to heat and eat later in the week. Culinary multitasking and time management. So while you cook the Salmon or the Coffee New York Strips, cook an entire second meal to reheat and eat later in the week.

The second meal I have in mind is Flank Steak Fajita with grilled peppers and onions. Later in the week heat it all up and serve it in a big cast iron skillet like they do at restaurants. Really any heavy skillet will do the trick.

Just because I mentioned it making this ahead of time doesn’t mean you must limit yourself. This makes a great meal when fresh and it’s an excellent patio party meal since everything is cooked on the grill. You could even heat the refried beans in a pan on the grill.

fyi, chipotles are jalapeno peppers dried over a wood fire, thus besides piquant heat there is wonderful smoky flavor in Weber’s Chipotle Marinade Mix.


  • 2 pounds Wohlner’s Flank Steak
  • 1 package Weber® Chipotle Marinade Mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 6 or more Pero Mini Sweet Peppers (red, yellow, and orange)
  • 1 or 2 Vidalia onions, peeled and sliced
  • 8 large soft flour tortillas
  • Green onions, end of white bulb cut off but otherwise whole, lightly oiled and lightly salted, and grilled for 1 to 2 minutes until a slight char develops.
  • Accompaniments: Momma Hoots Salsa, Robert’s Sour Cream , sliced avocado and/or guacamole, sliced jalapenos, sliced radishes. Side Dishes: Refried Beans topped with Grated Cheese, Spanish Rice Mix .


  1. Combine marinade mix, water and oil in a large resealable plastic bag; blend well.
  2. Add Wohlner’s Flank Steak and vegetables to marinade in bag; turning to coat. Marinate 15-30 minutes, turning occasionally.
  3. Remove flank steak and vegetables from bag; discard remaining marinade.
  4. Place vegetables on a grill for 3 to 5 minutes or more until crisp tender with some char marks. Next grill Flank rare to medium rare about 3 to 4 minutes per side, turning once. (Remember, you’re later going to slice and reheat the cooked flank steak , so I suggest you grill it more toward the rare side. Because flank is so lean, it turns tough when overcooked.) Remove from heat and let rest at least 5 minutes before you slice it across the grain.
  5. Seal it all up and refrigerate it. When ready to eat it, warm in a sizzling big cast iron skillet.
  6. Serve with grilled green onions, flour tortillas, and the typical fajita accompaniments and side dishes listed above.

Pair with good Mexican beer or a chilled Beaujolais.

For dessert serve a Mexican-style Tres Leche Cake, or grilled skewers of fresh pineapple. Or try a Mango Flan using Our Family frozen Mango Chunks.

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