London Broil Fajitas Recipes

SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Steps:

• Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
• Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
• Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

SUPER FAJITA MARINADE

Steps:

• In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
• Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

CROCK POT BEEF FAJITAS

Steps:

• Place steak in the crock pot and sprinkle with the fajita seasoning.
• Add onion, pepper and water. Cook on low for 6 hours.
• Serve beef sliced or shredded. Top fajitas with cheddar, guacamole and salsa or your other favorite fajita toppings.

BEST LONDON BROIL IN OVEN

Steps:

• Combine marinade ingredients in a ziplock bag or small bowl.
• Add beef and marinate for at least 2 hours and up to 24 hours, preferably flipping bag several times.
• Remove beef from bag and discard excess marinade.
• Set oven to broil and place oven rack 3-4 inches from heating element.
• Place beef on broiler pan and cook for about 7-10 minutes on each side or until meat is desired doneness.
• Allow meat to rest for about 5 minutes before thinly slicing meat across the grain.

LONDON BROIL FAJITAS

Steps:

• Grill London Broil to Medium.
• Saute onion and pepper until soft.
• Slice London Broil thinly on Bias.
• Add to tortillas
• Garnish with guacamole, sour cream, cheese.

5-INGREDIENT SLOW COOKER STEAK FAJITAS

Steps:

• Place salsa in the bottom of your slow cooker, then add in the steak, peppers, onions and fajita seasoning.
• Stir to combine, set heat to low and cook for 6 to 8 hours.
• For firmer vegetables, add them in the last 30 to 60 minutes of cooking.
• Serve steak and peppers on warm, soft tortillas with your favorite toppings.

BROILED STEAK FAJITAS

Steps:

• In a small bowl, combine 1/2 cup oil, vinegar, oregano, sugar, chili powder, salt, garlic powder and pepper. Pour 1/2 cup marinade into a shallow dish. Add the beef and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak and discard marinade. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute onions and peppers in oil until tender. Serve on tortillas with beef and toppings.

BEEF FAJITAS

Steps:

• Make the marinade:
• In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
• Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
• To assemble a fajita:
• Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
• To warm tortillas:
• In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
• In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.