"These coffee and chile marinated Fullblood Wagyu steak fajitas are the perfect summer dinner dish. The marinade compliments the Wagyu steak by providing a subtle smoky flavor. These delicious fajitas are topped with a fresh, mango-avocado salsa that is sure to please the palate."
Coffee and Chile Marinated Fullblood Wagyu Steak Fajitas
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Prep time: 1hr
Cook time: 45mins
Serves or Makes: 7
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Underblade Steak
- 16 Corn Tortillas
- 6 ounces Queso Fresco Cheese (crumbled)
- 1 Yellow Onion (sliced in rings)
- 2 Poblano Peppers
ingredients
Coffee Marinade
- 2 cups Brewed Coffee
- 2 tbsp Molasses
- 3 tbsp Dark Brown Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 2 teaspoon Cumin (ground)
- 1 teaspoon Coriander (ground)
- 2 tbsp Ancho Chile Powder
- 2 cloves Garlic Cloves (chopped)
- 2 teaspoon Kosher Salt
ingredients
Mango-Avocado Salsa
- 1 Large Champagne Mango (small diced)
- 1 Large (or 2 Small) Ripe Avocado (small diced)
- 1 Small Red Onion (small diced)
- 2 Garlic (minced)
- 2 Roma Tomatoes (small diced)
- 1/2 cup Cilantro (minced)
- 2 Jalapeños (minced)
- 2 Limes (juiced)
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu underblade steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE MARINADE In a medium bowl, whisk together the brewed coffee, molasses, dark brown sugar, ancho chile powder, chopped garlic, unsweetened cocoa powder, ground cumin, ground coriander, and kosher salt. This is your coffee marinade. In a one gallon Ziploc bag, place the Fullblood Wagyu underblade steak. Pour the coffee marinade over the steak, and seal the Ziploc bag while pressing out any air. Place the Ziploc bag on a large plate, and set it in the refrigerator for 24 hours. Flip it over every 4 hours or so to ensure even marination. Pull the marinated Fullblood Wagyu underblade steak from the refrigerator, and drain off the marinade. Allow the steak to rest at room temperature for 1-2 hours before cooking.
Step 3
PREPARING THE MANGO-AVOCADO SALSA Gently mix the diced champagne mango, diced avocado, diced red onion, mined garlic, diced roma tomatoes, minced cilantro, and minced jalapeño in a medium size bowl. Add the lime juice to taste. Add the kosher salt and freshly ground black pepper to taste. Refrigerate until ready to use.
Step 4
PREPARING THE GRILLED ONIONS, PEPPERS, AND UNDERBLADE STEAK Turn the grill on to medium-high heat. Grill the yellow onion rings and the whole poblano peppers. Grill until the poblano peppers are charred and soft and the onions are soft with grill marks. Then, set them aside to cool. Once cooled, remove the seeds from the poblano peppers. Cut the peppers into thin strips. Cut the onion rings into small strips as well. Heat the grill for 5 minutes with the lid down. Place the Fullblood Wagyu underblade steak on the grill. Grill the steak for 6 minutes per side. Once the steak is grilled, turn off the flames and close the lid. Let the steak sit in the grill (with NO flames) for 10 minutes. Then, pull the Fullblood Wagyu underblade steak from the grill, and place it on a cutting board. Let it rest for 10 minutes before slicing thinly against the grain.
Step 5
FINAL STEPS Place the grilled underblade steak slices on the corn tortillas. Add some mango-avocado salsa, crumbled Queso Fresco cheese, grilled poblano peppers, and grilled onions to each tortilla. Serve, and enjoy!