Coffee-Marinated Flank Fajitas With Pico De Gallo

Name: Coffee-Marinated Flank Fajitas With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Coffee-marinated flank 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 (see headnote on chili powder); Olive oil, salt, and freshly ground black pepper; Sour cream and tortillas to serve

Servings: persons

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
Coffee-marinated flank 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 (see headnote on chili powder)
Olive oil, salt, and freshly ground black pepper
Sour cream and tortillas to serve

1
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.
2
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.
3
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.
4
Grill the steak until desired doneness-we grilled is 2 to 3 minues on one side, flipped, then back and forth again to create a criss-cross pattern (see photo-my pictures came out crappy but you get the idea) and ours was a good medium.
5
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!

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Coffee-Marinated Flank Fajitas With Pico De Gallo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!