London Broil Fajitas
Turn dinner into a bold, flavor-packed experience with these London Broil Fajitas! Featuring tender, marinated London broil steak that's perfectly seared and sliced thin, this recipe pairs vibrant, caramelized bell peppers and onions with toasted tortillas for a feast of smoky, savory, and zesty goodness. The marinade, a harmonious blend of soy sauce, fresh lime juice, garlic, chili powder, and cumin, infuses the steak with depth and richness, while a hint of sugar ties it all together. Perfect for a crowd-pleasing dinner or a weeknight indulgence, these fajitas can be topped with fresh cilantro, creamy guacamole, or a dollop of sour cream for a customizable finish. With just 40 minutes of prep and cook time, this dish is as quick as it is delicious—ideal for creating a vibrant Tex-Mex spread at home!
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Recipe Information
Ingredients
- 1 pound London broil steak
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 3 tablespoons Fresh lime juice
- 3 Garlic cloves, minced
- 1.5 teaspoons Chili powder
- 1 teaspoons Ground cumin
- 1 teaspoons Sugar
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Large onion, sliced
- 8 Tortillas
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Guacamole (optional)
Instructions
In a medium bowl, mix olive oil, soy sauce, lime juice, minced garlic, chili powder, cumin, sugar, salt, and black pepper to create the marinade.
Place the London broil steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Seal or cover and refrigerate for at least 2 hours or up to overnight.
Heat a large grill pan or skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and cook for 5-7 minutes per side for medium-rare or until desired doneness is reached.
Once cooked, transfer the steak to a cutting board, tent with aluminum foil, and let it rest for 10 minutes.
While the steak rests, heat 1 tablespoon of olive oil in the same skillet over medium heat. Add sliced bell peppers and onion, and sauté until tender and slightly charred, about 8-10 minutes.
Thinly slice the rested steak against the grain into strips.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Assemble the fajitas by adding a portion of the steak, sautéed peppers, and onion to each tortilla. Top with optional cilantro, sour cream, or guacamole as desired.
Serve immediately and enjoy this flavorful dish!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
