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Plated Phoenician Steak Fajita

Phoenix-Style London Broil Steak Fajitas

Recipe Author | Captain Cook
"Phoenix-Style London Broil Steak Fajitas" is a dynamic and flavorful Southwestern dish. The London Broil steak, soaked in a lively marinade, is expertly grilled or broiled, then sliced and tossed with charred bell peppers and onions. The juicy steak and veggies are served in warm flour tortillas, allowing you to enjoy a mouthful of delicious flavors with every bite. Topped with classic accompaniments like sour cream, guacamole, salsa, and shredded cheese, this recipe brings the authentic taste of the Southwest straight to your dinner table. Ready in about 2 hours and 40 minutes, it's a feast perfect for family dinners or casual get-togethers.

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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 day
Total Time 1 day 40 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 servings
Calories 600 kcal

Equipment

  • 1 Large Bowl
  • 1 Resealable Plastic Bag
  • 1 Large Skillet
  • 1 Grill or Broiler
  • 1 Knife for slicing

Ingredients
  

For the fajitas:

  • 1 London Broil steak about 1.5 - 2 lbs
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 large onion sliced
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

For the marinade:

  • ¼ cup of lime juice
  • ¼ cup of olive oil
  • 3 cloves of garlic minced
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • ½ teaspoon of smoked paprika
  • 1 salt
  • 1 black pepper

For serving:

  • 4 flour tortillas
  • sour cream
  • guacamole sauce
  • salsa
  • shredded cheese

Instructions
 

  • In a bowl, combine all the marinade ingredients. Place the London Broil in a large resealable plastic bag, pour in the marinade, seal, and ensure the steak is well coated. Marinate in the refrigerator for at least 2 hours, or up to 24 hours.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onion, season with salt and pepper, and cook until they are softened and slightly charred. Remove from the skillet and set aside.
  • Preheat your grill or broiler on high heat.
  • Remove the steak from the marinade, letting the excess drip off. Discard the marinade.
  • Grill or broil the steak for about 6-7 minutes per side for medium-rare. If you prefer your steak medium, cook it for an additional 2-3 minutes per side.
  • After removing the steak from the grill or broiler, let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak.
  • While the steak is resting, warm up your flour tortillas.
  • Slice the London Broil thinly against the grain, then toss the slices with the cooked peppers and onions.
  • Serve the steak, peppers, and onions in warm tortillas, topped with your choice of sour cream, guacamole, salsa, and shredded cheese.

Notes

  • The London Broil should marinate for at least 2 hours to absorb all the flavors. However, marinating it for up to 24 hours will yield the best results.
  • When slicing the steak, it's essential to cut against the grain. This will ensure tender pieces that are easy to chew.
  • If preferred, other types of bell peppers or additional veggies can be added for variation.
  • The fajitas can be made ahead of time and reheated. However, for the best flavor and texture, it's recommended to serve immediately after cooking.