Coffee Marinated Flank Fajitas with Pico De Gallo

By • April 19, 2011 • 21 Comments

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Author Notes: The fajita is a relatively new addition (1930's) to the Tex-Mex repetoire of deliciousness. It started as a griddled skirt steak but nowadays we make them out of just about anything, seasoned and garnished and wrapped in a tortilla. Extremely flexible, super delicious, what's not to love? In this version I used flank steak and my own chili powder ground from equal parts guajillo, ancho and cascabel chilis. If you don't have access to bins of various dried chilis like we do here in the great state of Texas, you can use ancho powder which is readily available in most areas. Just make sure you are using straight ground chilis and not the seasoned chili powder. Pico De Gallo adds a fresh brightness to balance the rich coffee marinated meat ... aargersi

Serves 4-6

Pico De Gallo

  • 2 cups diced tomato (I used red and yellow)
  • 1 cup diced red onion
  • 3 seeded and minced jalapenos (mine were mild - adjust according to heat to your taste)
  • juice from one lime
  • 1/4 cup fresh chopped cilantro
  • salt
  1. Mix all ingredients together, add a pinch of salt, stir, and taste. Put it in the fridge for awhile then stir and taste for salt again.

Coffee Marinated Flank Fajitas

  • 1.5 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 (see headnote on chili powder)
  • olive oil, salt, and pepper
  • sour cream and tortillas to serve
  1. Whisk together the coffee, molasses, garlic, cumin, 2 tsp salt and chilis. Score your flank steak on both sides with a shallow criss-cross pattern. Marinate the flank steak for 3-4 hours in the coffee mixture - I use one of those large rectangle throw-away tupperwares and it's a perfect fit.
  2. 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 black pepper. Now rub it all over with olive oil.
  3. Grill the steak until desired doneness - we grilled is 2-3 minues on one side, flipped, then back and forth again to create a criss-cross (see photo - my pictures came out crappy but you get the idea) and ours was a good medium.
  4. Rest your steak for several minutes. When you are ready to serve, slice the flank across the grain (the short way) - wrap 2-3 slices in a tortilla with a good dollop each of pico and sour cream. Dig in!

Tags: spicy, Tex-Mex

Comments (21) Questions (0)


almost 2 years ago tweeter10

Tasty! Tasty! Tasty! This recipe Rocks! We did not have Ancho Chili Powder so we used reglar Chili Powder. We also sliced the flank stead before marinating it. No matter. The recipe was Perfect! I can hardly wait to make again.


over 2 years ago Lara Tompkins

This was delicious! I knew from the ingredients that I would either love this or hate this, and we all loved it! Thanks for the great recipe!


over 2 years ago ibbeachnana

Finally made fajitas using your recipe. I started out a week or so ago, marinating and all ready to go, never happened so I guess that the marinated flank steak would be okay the following day. It was nicely sealed in a food saver bag and refrigerated...can I say that that dinner didn't happen either so on to the freezer until this morning. This marinade is so forgiving, it is perfect for us tonight, just off the grill...very tasty indeed, thank you.


almost 3 years ago gingerroot

Love and yum!


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

OMG! this is so good I love everything about it. Really love fajitas.


almost 3 years ago Sagegreen

Love! I wish I could give out gold stars!


almost 3 years ago Lizthechef

OK, you v. dymnyno. I'm trying both and want you each to get the gold star...


almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

:-) I think we just got one! Thanks Liz!!!!


almost 3 years ago MyCommunalTable

looking good. this is my kind of meal.


almost 3 years ago ellenl

Please, what is your pickled onion recipe? I can't find it. Thanks.


almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi there! It's on both my cochinita pibil and barbacoa beef cheek tacos!


almost 3 years ago TheWimpyVegetarian

Perfect! And I agree your pickled onions go with everything!


almost 3 years ago wssmom

Love everything about this, and I mean EVERYTHING!


about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yum. I am definitely saving this to make soon!


about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Your pickled onions have become a staple. Don't know how I lived without them.


about 3 years ago MyCommunalTable

Love it. Wish I had some right now. I use your lickled onion recipe all the time. Of course, they would go with this. They go with everything.


about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

We had pickled onions with this too! They do go with just about everything ...


about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Gosh, this does look wonderful. Love the splash of molasses in the marinade.


about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! Balances the coffee and chilis ...


about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This makes me want to fire up the grill! Once again you've created a wonderful dish.


about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks HLA! that is a super nice comment! We would not survive without our grill.