Coffee-Marinated Flank Fajitas with Pico de Gallo

By NicoleP

Ingredients

• Pico de Gallo:
• 2 cups tomato, diced
• 1 cup red onion, diced
• 3 jalapenos, seeded and minced
• juice of one lime
• 1/4 cup fresh cilantro, chopped
• salt, to taste
• Fajitas:
• 1 1/2 - 2 lbs flank steak
• 2 cups strong brewed coffee
• 3 tbsp molasses
• 1 tbsp unsweetened cocoa powder
• 1 tsp cumin
• 1 tbsp chopped garlic
• 2 tsp salt
• 2 tbsp ground chili
• olive oil
• salt, to taste
• black pepper, to taste
• sour cream
• tortillas

Details

Servings 4

Preparation

Step 1

Pico de Gallo:
Mix all ingredients together, add a pinch of salt, stir and taste. Put in the refrigerator for a while then stir and taste for salt again.

Fajitas:
Whisk together the coffee, molasses, garlic, cumin, 2 tsp salt and chilis. Score your flank stead on both sides with a shallow criss-cross pattern. Marinate the flank steak for 3-4 hours in the coffee mixture.

Heat your grill to high heat. Remove the flank steak from the marinade and gently pat it dry. Season with a bit more salt and a good amount of ground black pepper. Run it all over with olive oil.

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