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Coffee-Marinated Flank Fajitas with Pico De Gallo

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The coffee marinade is one more tasty tool in the flavor belt. Fajitas done this way are so much more satisfying than buying pre-marinated packages.

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Ingredients

  • PICO DE GALLO:
  • 2 cups tomato, diced
  • 1 cup red onion, diced
  • 3 jalapeños, or to taste, seeded and minced
  • Juice of one lime
  • 1/4 cup fresh cilantro, chopped
  • Salt, to taste
  • FAJITAS:
  • 1 1/2 to 2 pounds flank steak
  • 2 cups strong brewed coffee
  • 3 tablespoons molasses
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • 1 tablespoon chopped garlic
  • 2 teaspoons salt
  • 2 tablespoons ground chili
  • Olive oil
  • Salt, to taste
  • Black pepper, freshly ground
  • Sour cream
  • Tortillas

Details

Servings 4
Preparation time 20mins
Cooking time 280mins
Adapted from food52.com

Preparation

Step 1

PICO DE GALLO:
Mix all ingredients together, add a pinch of salt, stir, and taste. Put it in the fridge for a while then stir and taste for salt again.

FAJITAS:
Whisk together the coffee, molasses, garlic, cumin, 2 teaspoons salt, and chilis. Score your flank steak on both sides with a shallow criss-cross pattern. Marinate the flank steak for 3 to 4 hours in the coffee mixture—I use one of those large rectangle throw-away plastic containers and it's a perfect fit.

Heat your grill to high heat (or, if you don't have a grill, you could broil or sear in a big, hot, preferably iron skillet). Remove the flank steak from the marinade and gently pat it dry. Season with just a bit more salt and a good amount of freshly ground black pepper. Now rub it all over with olive oil.

Grill the steak until desired doneness—we grilled is 2 to 3 minutes on one side, flipped, then back and forth again to create a criss-cross pattern and ours was a good medium.

Rest your steak for several minutes. When you are ready to serve, slice the flank across the grain (the short way), and wrap 2 to 3 slices in a tortilla with a good dollop each of pico and sour cream. Dig in!

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