Coffee Marinated Steak Fajitas

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Dear butt,

You are being a pain in the ass. That was a dumb pun, but seriously. I treat you well, I work you out, I dance like a fool on camera, and all you do is ache. I literally poke you out behind me in hopes of getting at least a glance in my direction…and what do you do…you.just.ache. I even sit on a lacrosse ball for you. I’m so kind. You are selfish, butt. SELFISH. Stop aching. I got sh*t to do. That was a gross pun. For reals though, I gotta squat. Like every day. Get your act together ass.

Yours forever, JB.

You like my letter? This blog is my journal for gosh sakes, I thought I needed to include those feelings. I’m annoyed by injuries. They are dumb. Especially when you injure your ass. Do you know how many muscles are attached to your ass? My lord, a lot. Squatting to the toilet is painful. So, soon I will have to write a letter to my lacrosse balls, thanking him for being so kind to my butt. Yep, it’s a him. For sure.

Anywho, I recently asked my Twitter and Facebook followers to send me pics of them in their PaleOMG shirts. Sooo cool to see people sporting them! And I got a couple people who actually responded…because they’re badasses. If any of you have pics of you sporting your PaleOMG shirts in a bar (because that’s what you all should be wearing, obviously) or at your CrossFit gym, or at home with the kids, or robbing a bank, send them to me!! I was kidding about the bank, I do not support foul behavior, except when it comes to chocolate.

Look at them go!

Laura killing “Running Fran” When I grow up, I want her arms 🙂 keep killing competitions Laura!
Mary and Tracey of 573Fitness! Absolutely gorgeous you badass ladies you!
Where is Nick from? Not sure. BUT he felt left out when girls had PaleOMG shirts on so he photoshopped. Don’t u think he should get his own tank!? Stud.

By the way, this recipe was deeeelish. I love steak. I love coffee. Why wouldn’t I combine the two?! Sooo good. And it wouldn’t be near as tasty without Chameleon Cold Brew Coffee. It has made my life complete. Check them out! Until February 26th, if you use promo code ‘PaleOMG’ you get 25% off your order!! Don’t miss out!

Coffee Marinated Steak Fajitas

0.0 rating
PREP 10 mins
COOK 15 mins
TOTAL 25 mins
Yields 4

INGREDIENTS :

    For the marinade

    For the rub

    • 2 tablespoons of your favorite ground coffee
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • salt and pepper, to taste

    For the fajitas

    • 1lb Yampa Valey Grass Fed Sirloin Steak
    • 1 red onion, sliced
    • 1 poblano pepper, sliced julienne style
    • 1 yellow bell pepper, sliced julienne style
    • 1 orange bell pepper, sliced julienne style
    • 2 tablespoons fat (I used bacon fat)
    • Juice of 2 limes
    • Juice of 1/2 lemon

    DIRECTIONS :

    1. You should marinate overnight. If you can't do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
    2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
    3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don't want to overcook it! So don't touch it a ton. It'll do the work.
    4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
    5. Let your veggies cook down, stirring randomly to make sure they do not burn.
    6. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don't want them to juice out! Let the meat rest!!
    7. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn't be for on the stop for more than 20 seconds. If it's longer, the meat may get too cooked and be tough.
    8. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

    by

    INGREDIENTS :

      For the marinade

      For the rub

      • 2 tablespoons of your favorite ground coffee
      • 1/2 teaspoon cinnamon
      • 1/2 teaspoon cumin
      • 1/2 teaspoon smoked paprika
      • salt and pepper, to taste

      For the fajitas

      • 1lb Yampa Valey Grass Fed Sirloin Steak
      • 1 red onion, sliced
      • 1 poblano pepper, sliced julienne style
      • 1 yellow bell pepper, sliced julienne style
      • 1 orange bell pepper, sliced julienne style
      • 2 tablespoons fat (I used bacon fat)
      • Juice of 2 limes
      • Juice of 1/2 lemon

      DIRECTIONS :

      1. You should marinate overnight. If you can't do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
      2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
      3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don't want to overcook it! So don't touch it a ton. It'll do the work.
      4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
      5. Let your veggies cook down, stirring randomly to make sure they do not burn.
      6. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don't want them to juice out! Let the meat rest!!
      7. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn't be for on the stop for more than 20 seconds. If it's longer, the meat may get too cooked and be tough.
      8. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

      by

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      27 thoughts on “Coffee Marinated Steak Fajitas”

      1. Of course you would tempt us with this at night…my pork chop just doesn’t compare to a coffee steak, dammit.. The booty rant was epic, well played. I have decided i will fly you to michigan for a grill-a-thon, hopefully you like cats, lol.

      2. After reading my post again, i feel it is necessary that i have a cat as a pet and that i am not recommending the grilling of cat as a suitable food source…in case there is anyone crazy who thinks i’m like that nut job from the news a few days ago.

              1. I can feel that, especially since your allergic. I typically have the same feeling towards other peoples rotten children (screaming kid in Walmart anyone), unless of course they are one of my patients, its hard to hate infants on ventilators, but anyways…so if i send you a christmas card next year, cats should not be on it…check

      3. definitely trying this tonight! on another note, i just chopped my hair off so i have to ask (because from what i can tell you have extensive knowledge on the subject) what headbands are working the best for you right now? I am in serious need of some control!

      4. Have you ever tried this recipe on a steak not as tender as sirloin…i have a 2lb flank steak in the freezer i’d love to try this one on. I figure the coffee/vinegar combo has enough acid to break it up, ala skirt steak, but not sure, lol

      5. Ok, I am going to have to take you up on your coupon code and make this. I discovered that coffee in my local Whole Foods just before you posted about it and now it’s no more! What kind of store carries a product for a week??

      6. Hi there.

        I stumbled upon your blog a few weeks ago when I was looking for a paleo friendly version of pancakes (which were a hit!). Since then I have made like 10 of your recipes and every single one of them is AMAZING! Including this one.

        Thank you so much!

      7. Sh*t you not, husband’s comment was: “That’s better than you’d get at any 5 star restaurant!” I agree. Good stuff.

      8. Hi –

        First, thank you for sweet potato brownies. You may have saved me from brownie devastation.

        Second, I would love to make this recipe but am not near any store that might carry the cold brew coffee. How do I substitute it?

        Thanks for all the yumminess
        Rebecca

      9. Hi there,

        First time commenter, long time reader. I am so excited to try this recipe! I have made a butt-load of your others and I loved all of them. Just wanted to say thanks!

      10. I made this tonight and it was a hit! The first bite I took… there was a moment… where time a space stopped… I closed my eyes and melted into the steak. If it is possible to have a food orgasm, I would have had one. Now I know for sure, it is not possible.

        Hands down, it was the best steak I have ever tasted.
        I can’t believe I have never thought to combine coffee and steak before. It is pure genius.
        Thank you so much for this recipe. It is going to be a new family staple.

      11. I made this last night with flank steak and only let it marinate for about 8 hours. It was delicious. The rub was great and I think I’ll make more of that to use on other steaks as well. Thanks for another great recipe.

      12. Wow!! Within minutes of the meat hitting the pan a wonderful aroma filled the kitchen…very tasty. I saved some of the meat which I had the next morning that I put on top of a spinach omelet for breakfast…mmmm!!

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