Chipotle London Broil Fajitas

Chipotle London Broil Fajitas are marinated for a full day in choose-your-own-spice-level chipotle mojo and cooked quick in a hot skillet. 

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

What to Cook for Cinco de Mayo?

I always make carne asada for Cinco de Mayo…always, but this year I decided I wanted to add to my traditional menu.

I had an idea for chipotle-marinated fajitas using Certified Angus Beef ® brand London Broil (I’m an ambassador for them this year–it’s a match made in my type of heaven). As the idea and subsequent recipe came together in my head, I could taste it.

Have you ever had a flavor in your mind, the way you want your recipe to taste when it’s served up?

Then you take that bite and a wave of disappointment overcomes you. This is not the flavor you had in your mind.

But then, as your mouth is actually still full of food, you continue to chew. Another wave overcomes you…hey, these are actually awesome. Like seriously awesome!

That’s what with these Chipotle London Broil Fajitas. I did not develop the flavor I aimed for in my mind’s eye (or is it mind’s taste buds???). But I did create an awesome recipe anyway. So awesome in fact, it had to be shared.

Meanwhile, asI continue working on getting that specific flavor I was after, enjoy these delicious Chipotle London Broil Fajitas.

How to Make Fajitas

Slice the beef fairly thinly. I toss my thawed meat back in the freezer for about 30 minutes to make slicing easier. 

In a bowl, mix all the marinade or mojo ingredients together

Toss the meat in a bowl/zip-seal bag with any solid add-ins like garlic and the cilantro, and then pour the marinade in. Seal and shakey shakey until the meat is well coated. Make sure any solids are dispersed among the beef slices.

Place in the refrigerator and let it marinate. Now I believe in epic marinating. None of this 30 minute or even 2 hours stuff-OVERNIGHT. I’ll concede to at least 6-8 hours.

Remove the beef from the refrigerator at least 30 minutes before you want to cook it, allowing it to come up to room temp.

Heat a 12” cast iron skillet on medium-high, allowing it to get super hot, then toss the beef in and cook. If you do not have a 12” skillet, only cook half the meat at a time. Depending on how thinly you sliced the beef and what level of doneness (medium rare here), this can be done in 2-3 minutes to 5-6 minutes.

Remove the meat from the skillet and set it aside. Add 2 tbsp. oil to the still hot skillet and toss in the onions, cook for 1-2 minutes, then add the peppers; cook for another 2-3, depending on how firm/soft you like your veggies.

Toss the meat back in, mix to combine, turn off the heat and serve.

What to Serve with Fajitas

I’m always a fan of serving them with warm corn AND flour tortillas, along with guacamole, sour cream, and my pico de gallo

Also, beans and rice are a must. Here are a few recipes to choose from.

Mexican and Latin Rice Recipes

• Spanish Rice
• Cilantro Lime Rice
• Cuban Yellow Rice

Mexican Bean Recipes

• Charro Beans
• Authentic Black Beans
• Mexican Pork n’ Beans

Chipotle London Broil Fajitas

Course: Dinner

Cuisine: Mexican

Keyword: Beef, Cast Iron Cooking, Cinco de Mayo, Fajitas

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Author: Michelle De La Cerda

Chipotle London Broil Fajitas are marinated for a full day in choose-your-own-spice-level chipotle mojo and cooked quick in a hot skillet. 

Print

Ingredients

• 1-1.5 lbs London Broil; sliced

Marinade

• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp soy sauce
• 4 cloves garlic; PLUMP ones and roughly chopped
• 1-2 tsp chipotle powder (this is to your own heat tolerance)
• 1/3 tsp salt and pepper +/- to taste
• 1/4 tsp cumin
• 1/4 cup fresh cilantro; roughly chopped

Fajitas

• 4 bell peppers; sliced (colorful)
• 1 cup onion; sliced
• Salt/pepper; to taste

Instructions

1. Slice the beef thinly.

Marinade

1. In a bowl, mix all the marinade ingredients together except the garlic and cilantro.

2. Toss the meat in a bowl/zip-seal bag, toss in the garlic and the cilantro, and then pour the marinade in. Seal and shake until the meat is well coated, and the garlic and cilantro are dispersed among the beef slices.

3. Place in the refrigerator and let it marinate. (Please! at least a good 8 hours, but a full day is best).

Cooking the Fajitas

1. Remove the beef from the refrigerator at least 30 minutes before you want to cook it, allowing it to come to room temp and the olive oil to ‘melt’ (as it will have hardened a bit in the fridge).

2. Prep the onion and peppers while the meal is coming to room temp.

3. Heat a 12” cast iron skillet on medium-high, allowing it to get super hot, then toss the beef in and cook (see notes for details). Sprinkle with salt and pepper.

4. Remove the meat from the skillet and set it aside. 

5. Add 2 tbsp. oil to the still hot skillet and toss in the onions, cook for 1-2 minutes, then add the peppers; cook for another 2-3 minutes. Sprinkle with salt and pepper.

6. Toss the meat back in, mix to combine, turn off the heat and serve.

Recipe Notes

If you do not have a 12” skillet, only cook half the meat at a time.  Depending on how thinly you sliced the beef and what level of doneness (medium rare here), this can be done in 1-2 minutes to 4-5 minutes.

Thank you for sharing!