Cut steak across the grain into long, thin strips. Place strips in a sealable plastic bag; set bag in a shallow dish.
For marinade, stir together coffee, wine, black pepper, salt, and red pepper; pour over meat in bag. Seal bag. Chill 2 to 4 hours, turning bag once or twice. Meanwhile, soak bamboo skewers in water for 30 minutes before using.
Drain meat strips, discarding marinade. Thread strips accordion-style onto skewers. Place skewers on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 4 to 6 minutes or until desired doneness, turning once.
To serve, arrange beef skewers on a serving platter. Serve with Aioli. Makes 12 appetizer servings.
Combine garlic, egg product, lemon juice; and salt in a blender or food processor. Cover and blend or process for 5 seconds or until smooth. With blender or food processor running, gradually add olive oil in a thin, steady stream. When necessary, stop machine and use rubber scraper to scrape sides. Transfer to a storage container and chill for up to 3 days. Makes 1-1/3 cups. Use any leftover Aioli as a spread for sandwiches or as a vegetable or chip dip.