Grilled Flank Steak Fajitas with Coffee and Mexican Spice Marinade

Ingredients:

For 1 flank steak (2–3 servings)

• 1 to 1 1/2 teaspoons kosher salt
• 1 tablespoon freshly ground coffee
• Fresh garlic
• 1 tablespoon annatto seed seasoning (I love Del MayaB's Achiote blend)
• 30 ml pineapple juice
• 1 squeeze of lime
• 1 tablespoon of chili powder
• 1/2 ancho
• 1/2 of Guajillo pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Extra virgin olive oil

Directions:

1. Marinate for a minimum of 1/2 to a full day, then grill 2–3 min per side (check temperature according to your taste).

2. Let rest 5 min, then cut into 5 mm to 8 mm slices.

3. Assemble fajitas with avocado, sour cream, fresh refried black beans, cheese or any other topping you like! It’s even better grilled in a panini pan if you have one.

4. Serve with pineapple Pico de Gallo and salsa verde.

Pineapple Pico de Gallo ingredients:

• 100 g fresh pineapple
• 80 g fresh tomatoes (any colour will do!) Here we had a pineapple tomato from the garden)
• 12 g pickled jalapeños
• 10 g red onions
• 4 g fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon olive oil and honey

Salsa verde ingredients:

• 4 fresh tomatillos
• Salt and pepper to taste
• 1 teaspoon of fresh garlic
• 1 shallot, chopped
• 1 cup of fresh jalapeños
• bunch of chopped cilantro with stems
• 1 spoonful of olive oil

Enjoy!