coffee marinated flank fajitas with pico de gallo

Ingredients

Pico de gallo
2 cups diced tomato (I used red and yellow)
1 cup diced red onion
3 seeded and minced jalapeños (mine were mild—adjust according to heat to your taste)
Juice from one lime
1/4 cup fresh chopped cilantro
Salt
Coffee-marinated flank fajitas
1 1/2 to 2 pounds flank steak
2 cups strong brewed coffee
3 tablespoons molasses
1 tablespoon unsweetened cocoa powder
1 teaspoon cumin
1 tablespoon chopped garlic
2 teaspoons salt
2 tablespoons ground chili (see headnote on chili powder)
Olive oil, salt, and freshly ground black pepper
Sour cream and tortillas to serve

Pico de gallo
Mix all ingredients together, add a pinch of salt, stir, and taste. Put it in the fridge for a while then stir and taste for salt again.
Coffee-marinated flank fajitas
Whisk together the coffee, molasses, garlic, cumin, 2 teaspoons salt, and chilis. Score your flank steak on both sides with a shallow criss-cross pattern. Marinate the flank steak for 3 to 4 hours in the coffee mixture—I use one of those large rectangle throw-away plastic containers and it's a perfect fit.
Heat your grill to high heat (or, if you don't have a grill, you could broil or sear in a big, hot, preferably iron skillet). Remove the flank steak from the marinade and gently pat it dry. Season with just a bit more salt and a good amount of freshly ground black pepper. Now rub it all over with olive oil.
Grill the steak until desired doneness—we grilled is 2 to 3 minues on one side, flipped, then back and forth again to create a criss-cross pattern (see photo—my pictures came out crappy but you get the idea) and ours was a good medium.
Rest your steak for several minutes. When you are ready to serve, slice the flank across the grain (the short way), and wrap 2 to 3 slices in a tortilla with a good dollop each of pico and sour cream. Dig in!