Ingredients:
For the Marinade:
- 1.5 cups Chameleon Cold Brew Coffee
- 1 tablespoon Coconut Aminos
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
For the Rub:
- 2 tablespoons Ground Coffee (your favorite)
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cumin
- 1/2 teaspoon Smoked Paprika
- Salt and Pepper, to taste
For the Fajitas:
- 1 lb Yampa Valley 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 (e.g., Bacon Fat)
- Juice of 2 Limes
- Juice of 1/2 Lemon
Instructions:
- Marinate overnight, or for at least a couple of hours if short on time. Combine all marinade ingredients in a large plastic bag, add the sirloin steak, and refrigerate.
- Once marinated, prepare the rub by mixing the seasonings on a plate. Remove the steak from the marinade and coat both sides with the rub.
- Heat 1 tablespoon of fat in a skillet over high heat. When the skillet is hot, add the steak. Cook for about 5 minutes per side, flipping only once to avoid overcooking.
- While the steak is cooking, heat another skillet with the remaining tablespoon of fat. Add the sliced onions, poblano pepper, and bell peppers. Stir occasionally to prevent burning.
- After cooking, remove the steak from the skillet and let it rest for about 5 minutes to retain its juices.
- Thinly slice the rested steak and add it to the skillet with the cooked veggies. Squeeze lime and lemon juice over the top and cook for no more than 20 seconds to blend flavors. Avoid overcooking to keep the steak tender.
- Season with salt and pepper to taste. Serve with guacamole or sliced avocado for a delicious finish!
