Smoky Espresso Rubbed Flank Steak Fajitas

• 1/4 cup espresso grounds
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds flank steak
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 8 flour tortillas, warmed
• Fresh cilantro for garnish

Steps

1. 1 In a small bowl, mix espresso grounds, brown sugar, smoked paprika, cumin, and cayenne to form the rub.
2. 2 Rub the mixture all over the flank steak, ensuring it's evenly coated. Let it rest at room temperature for 20 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill the steak for 5-7 minutes per side, or until desired doneness. Let rest for 5 minutes before slicing.
5. 5 While the steak rests, grill the bell peppers and onions until softened and marked by the grill, about 5 minutes.
6. 6 Slice the steak against the grain into thin strips.
7. 7 Serve the steak and veggies wrapped in warm tortillas, garnished with cilantro.

Equipment

• Grill
• Cast-iron skillet (optional)
• Chef's knife
• Cutting board

Variations

• For a milder kick, reduce the cayenne pepper.
• Substitute flank steak with skirt steak for a similar texture.

Substitutions

• Use coffee powder if espresso grounds are unavailable.
• Corn tortillas can replace flour for a gluten-free option.

Pairings

• Pairs well with Mexican rice and refried beans.
• A crisp lager complements the smoky, rich steak.

Nutrition

Tips

• For a smokier flavor, use a mix of instant and coarse espresso grounds.
• If grilling isn't an option, a cast-iron skillet works wonders indoors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of guacamole and fresh salsa.
• A wedge of lime on the side adds a refreshing zing.

FAQ