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.
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
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Slice the beef thinly.
Marinade
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In a bowl, mix all the marinade ingredients together except the garlic and cilantro.
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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.
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Place in the refrigerator and let it marinate. (Please! at least a good 8 hours, but a full day is best).
Cooking the Fajitas
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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).
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Prep the onion and peppers while the meal is coming to room temp.
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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.
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Remove the meat from the skillet and set it aside.
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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.
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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.