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Coffee and Chile Marinated Fullblood Wagyu Steak Fajitas

Smoky Coffee and Chile Marinated Fullblood Wagyu Underblade Steak Fajitas with Mango-Avocado Salsa

Prep Time: 60 Minutes (Plus 24 Hours to Marinate)
Cook Time: 45 Minutes
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Coffee Marinade
  • 2 CUP Brewed Coffee
  • 2 TBSP Molasses
  • 3 TBSP Dark Brown Sugar
  • 2 TBSP Unsweetened Cocoa Powder
  • 2 TSP Cumin (ground)
  • 1 TSP Coriander (ground)
  • 2 TBSP Ancho Chile Powder
  • 2 Garlic Cloves (chopped)
  • 2 TSP Kosher Salt
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)
  • 1-2 Jalapeños (minced)
  • 1-2 Limes (juiced)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


        • BBQ or Gas Grill

        FIRST STEP

        Pull the Fullblood Wagyu underblade steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        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.


        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.


        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.


        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!

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