Coffee-Marinated Flank Fajitas with Pico De Gallo

6 servings



total time


2 cups diced tomato (I used red and yellow)

1 cup diced red onion

3 seeded and minced jalapeños (mine were mild—adjust according to heat to your taste)

Juice from one lime

1/4 cup fresh chopped cilantro


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


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.

Coffee-marinated flank 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 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.

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!

6 servings



total time
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