Where’s the beef?

You like fajitas? Who doesn’t?!?! (refrain from drooling on the screen, please!)


The Kitchen Chick was thrilled to be a part of the 20th Anniversary Yaga’s Wild Game BBQ Cook-off benefitting the Yaga’s Children’s Fund. Each May teams spend several days cooking and competing, telling stories on one another, tipping a few back and raising thousands of dollars to improve the lives of island children. Not bad for a weekend’s work.

This year, organizers invited local chefs, restaurants and The Kitchen Chick to host cooking demonstrations. Chef Bailey Glover, one of the awesome chef instructors here at the shop, represented the chick and wowed the crowd with her delicious coffee-rubbed flank steak topped with a zesty kale chimichurri drizzle! YUM! Thankfully she agreed to generously share her recipes so you can make these knockout fajitas at your next gathering! See below!



2 tbsp olive oil
2 cloves minced garlic
3 tbsp cilantro
2 tbsp lime juice
1 tbsp vinegar
1 tbsp soy sauce

Place steak and all marinade ingredients in a resealable bag or airtight container, allow to sit for at least an hour. Can marinade overnight if you prefer. Remove steak from marinade and pat dry before seasoning for cooking.


Coffee-Rubbed Flank Steak


1 lb flank or skirt steak
1 T ground coffee
1 T coconut sugar
1 t kosher salt
1 ½ t cracked black pepper
olive oil

Combine all ingredients except oil, and rub onto both sides of your steak. Let sit at room temperature for about 30 minutes.

Preheat your pan to medium high, once hot, sear the steak for about 6 minutes per side (for medium rare). For more done steaks, cook longer, or cover while cooking.

Once seared, remove from heat, cover, and rest meat for 10 minutes. Then slice against the grain, thinly, and serve.


Kale Chimichurri


2 Cups tightly packed flat leaf parsley
1 Cup tightly packed green kale leaves
1/2 Cup loosely packed fresh oregano leaves
5 Cloves garlic, roughly chopped
Zest of 1 lime
1 Tbsp fresh lime juice
1 Tbsp apple cider vinegar
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 cup olive oil

Add all ingredients except for oil into a blender or food processor. Turn blender/processor on a low speed to chop the ingredients. Slowly add the oil while the machine is on. Pour chimichcurri sauce over steak, chicken, or fish, or into a jar and seal to use for up to 1 week.

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