Londonbroilfajitas Recipes

FAJITAS

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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.

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.

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.

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.

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.