Grilled London Broil Fajitas
Adrienne Crosby
This meal takes some planning but is well worth it!
ingredients
Salsa- 2 1/2 cups chopped tomatoes
- 1/2 TSP Salt
- 3 TBSP Picante Sauce
- 3 TBSP Minced Onion
- 1/2 Jalapeno Chili, minced
- 2 TBSP Chopped Cilantro
- 3 TBSP Fresh Lime Juice
- 1 1/2 TSP Minced Garlic
- Put tomatoes in a strainer with the salt and let drain for 15 minutes. Combine the rest of the ingredients. Refrigerate. You can make this up to 8 hours before.
- 1 1/2 pounds London Broil
- 2 TSP Chili Powder
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 2 TSP Salt
- 1 TSP Cumin
- 1 1/2 TSP Packed Dark Brown Sugar
- 2 TBSP Vegetable Oil
- 2 Red Bell Peppers thinly sliced
- 1/2 Onion thinly sliced
- 1/8 TSP freshly ground pepper
- 8 Flour Tortillas
- Optional:
- Sour Cream
- Shredded Cheese
- Gaucamole
directions
- 1
Place the London Broil between 2 pieces of plastic wrap and pound with a rolling pin or mallet until it reaches a uniform thickness of 1/2 inch.
- 2
Combine the chili powder, garlic powder, onion, powder, salt, cumin and brown sugar together in a small bowl. Rub into both sides of the meat and let rest for at least 30 minutes or up to 2 hours. Grill 3-4 minutes on each side. Remove from grill and let rest for 5 minutes before slicing.
- 3
In a skillet heat the oil until hot but not smoking. Add the bell peppers, onion, and pepper and saute for about 15 minutes, stirring occasionally.
- 4
Warm tortillas if you choose.
- 5
Serve with sour cream, cheese, guacamole.
notes
Actual cook time is about 20 minutes. The prep time is for making the salsa and marinating the steak.
Source: Adrienne
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