Coffee Marinated Flank Fajitas With Pico De Gallo Recipe 435

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COFFEE-MARINATED FLANK FAJITAS WITH PICO DE GALLO RECIPE - (4.3/5)



Coffee-Marinated Flank Fajitas with Pico De Gallo Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 21

PICO DE GALLO:
2 cups tomato, diced
1 cup red onion, diced
3 jalapeños, or to taste, seeded and minced
Juice of one lime
1/4 cup fresh cilantro, chopped
Salt, to taste
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
Olive oil
Salt, to taste
Black pepper, freshly ground
Sour cream
Tortillas

Steps:

  • 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. 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 minutes on one side, flipped, then back and forth again to create a criss-cross pattern 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!

GRILLED BEEF FAJITAS WITH PICO DE GALLO



Grilled Beef Fajitas with Pico de Gallo image

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

Steps:

  • In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
  • Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
  • Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

GRILLED FAJITAS WITH PICO DE GALLO



Grilled Fajitas with Pico de Gallo image

This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons lime juice, divided
2 tablespoons canola oil
2 garlic cloves, minced
1 beef top sirloin steak (3/4 inch thick and 1 pound)
3/4 cup diced zucchini
3/4 cup chopped tomato
1/3 cup picante sauce
8 flour tortillas (8 inches), warmed

Steps:

  • In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

BEEF FAJITAS WITH PICO DE GALLO



Beef Fajitas With Pico De Gallo image

Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.

Provided by echo echo

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 medium avocado, diced
1 medium tomatoes, diced
1 jalapeno pepper, seeded & diced
1/2 cup minced red onion
1 tablespoon minced fresh cilantro
2 tablespoons light teriyaki sauce
1 1/2 tablespoons lime juice
2 lbs skirt steaks, cut in 4-5 inch x 1/4 inch strips
2/3 cup light soy sauce
1/4 cup lime juice
flour tortilla
sour cream

Steps:

  • Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
  • Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
  • Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
  • Warm tortillas in 325º oven.
  • To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.

Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7

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