Coffee Marinated Flank Fajitas with Pico De Gallo

By • April 19, 2011 25 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!

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