If you couldn’t tell by now, I kinda love Mexican food, or what actual Mexican people refer to as Tex-Mex. I love all things chili, avocado, lime, garlic, smoky, spicy, and salty. Chorizo frittata anyone? What about stuffed poblanos? Like a lot. Taco Tuesday is a given, but what if you made these fajitas instead? A fajita is basically a taco waiting to be assembled and drowned in cheese. Doesn’t that sound good? Let’s do it.
- 1 lb flank steak
- ⅓ c coffee grounds
- 1 tbsp chili powder
- ½ tbsp sea salt
- ½ tbsp powdered garlic
- 1 tsp black pepper
- 6 tortillas
- ½ c sour cream
- ½ c shredded cheddar
- ½ lime
- 1 tbsp chopped cilantro for garnish
- 1 sweet onion sliced
- 2 bell peppers sliced
- 1 tsp garlic salt
- 1 tbsp oil
- 3 avocados
- 1 roma tomato
- 2 tbsp cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- ½ lime
With a meat mallet, gently tenderize the flank steak until thin. You can skip this step if you don't mind thick slices.
Prepare the rub as early as overnight or as late as 30 minutes before grilling. In a bowl or pan large enough to fit the steak in, combine the coffee grinds, chili powder, sea salt, powdered garlic, and black pepper.
Rub the steak with the dry rub on both sides, making sure to get in between the crevices so you have a beautiful roasty crust.
Refrigerate until it's time to grill.
Make your guacamole as usual and set aside.
Heat your grill to about 400 degrees.
In a large skillet on medium high, sauté the peppers and onions along with some oil. Squeeze sections of lime and sprinkle with garlic salt. Cook until soft.
Grill the flank steak for about 4 minutes on each side for a medium rare.
Take your meat off the grill and allow it to rest for 10 minutes. (Use this time for fajita prep)
Serve thinly sliced steak in tortillas with all the fixins. Enjoy!