Tequila Lime Steak Fajitas

June 17, 2010

What to do with a London broil?  I almost never buy a London broil because no matter how pretty they might look, especially when they’re on sale, I just can’t seem to get the hang of preparing it any way that isn’t just too tough.  This still wasn’t exactly filet mignon, but the recipe,  inspired by my son Chris, who is a Grill Man Extraordinaire, turned out to be quite tasty.

The assortment of fixings here is what we like.  Add your own favorites because there’s no right or wrong.

The Meat and The Marinade

  • London Broil or other steak
  • Limes, 6 to 8
  • Peppers – I have a bunch of these Thai chiles in my garden but jalapenos would be great too.
  • Cilantro, 1/4 cup snipped
  • Olive Oil, 1/3 cup
  • Garlic, 4 or 5 cloves
  • Tequila (not shown)

The Rest

  • Onions
  • Red or Green Bell Peppers
  • Tomatoes
  • Avocado
  • Lime
  • Cheddar and Pepper Jack Cheeses
  • Cilantro, snipped
  • Sour Cream
  • Tortillas

Here’s the real trick to the flavor. Slice the meat into strips but only go about 3/4 of the way through.  The marinade will get into all the cracks and add a whole lot of flavor but it’ll be easy to grill the steak in one piece.

Mince the peppers and garlic.  Juice the limes. Snip the cilantro.

I mixed it all up and realized that unless I juiced a bunch more limes it just wasn’t going to be enough.  So I looked into the liquor cabinet for more liquid and found the tequila.  I added about 1/2 cup?  Stir it all together until it’s mixed.

Put the meat in a baking dish and cover it with the marinade.  Be sure to get it down into the cracks.  Cover and refrigerate for several hours or overnight.

While the meat is marinating and just before you’re ready to grill it, start prepping everything else.

Slice the tomatoes, onions and peppers into wedges.

Slice a lime into wedges. Snip a little more cilantro. Grate the cheese.  Slice the avocado.

Just about the time you’re ready to throw the steak on the grill, heat a little olive oil over medium to medium-high heat.  Add the onion and cook until it begins to brown.  Add the peppers.  Once they begin to soften and brown around the edges,  toss in the tomatoes and stir just until they’re warmed through.

Grill the steak over a medium to medium-high flame.

Drizzle it with a little of the marinade for extra flavor.  Just don’t drizzle in the last few minutes of cooking.   Grill until it’s done to your liking. I like it still mooing.

Set out all the fixings.

Slice the meat.

Put it all together on a tortilla: meat, cheese, vegetables.  Sprinkle with a little cilantro and squeeze a lime wedge over the top.


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{ 17 comments… read them below or add one }

1 Mary at Deep South Dish June 17, 2010 at 11:01 am

Those look awesome Karen! Tequila and lime are a great combo.


2 Juliet June 17, 2010 at 11:21 am

Oh my, I’m droooooling!! Those look so good.


3 Katie@Cozydelicious June 17, 2010 at 11:50 am

Yum! That marinade looks wonderful. This is perfect summer food – and great for feeding tons of friends too.


4 Wendi June 17, 2010 at 12:30 pm

Karen, I have the darndest time with flank steak, london broil, etc. Great job on the fajitas.


5 Nacho June 17, 2010 at 2:01 pm

Food looks good, but I’m concerned about the knife technique demonstrated in the photos. For one who has a website about cooking, I would assume that you had learned how to hold a knife using the thumb and forefinger above the handle. It provides much more control and stability, decreasing the risk of cutting yourself, and reducing fatigue.


6 Karen Bove June 17, 2010 at 6:57 pm

Oh, I know how to handle a knife. I just haven’t figured out a decent way to handle a knife and a camera/remote shutter release at the same time :)


7 Memoria June 17, 2010 at 8:19 pm

These fajitas look amazing and so colorful!


8 Denise June 18, 2010 at 1:08 am

I was too busy drooling over the images I didn’t even notice how you held your knife…such critics…lol…now to the tequila fajitas…those look delectable! And such a great tute. These would be great with chicken breast or large shrimp also. Beautiful post!


9 Kara July 23, 2010 at 3:23 pm

Your recipe sounds great and the pics are mouth watering! London broil is my favorite type of steak. I would recommend trying grass fed Black Angus beef when cooking your london broil steak. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!


10 ozlem dogan December 10, 2010 at 4:09 pm

lookin’ so delicious….mmmm yummy..


11 Silvertongue62 March 12, 2011 at 8:06 pm

That looks so good !


12 Pixelbot March 22, 2011 at 4:52 am



13 sophistimom April 16, 2011 at 2:47 am

Oooh, I could eat one of these fajitas right now.


14 DENISE BYERS May 1, 2011 at 2:18 pm

This looks delicious, and what a lovely presentation with the photos and easy descriptions! Thanks for posting!


15 Adrian December 14, 2011 at 4:36 am

Hi. I noticed that when you cut the steak you were cutting with the grain. If you cut it against the grain it will be much more tender. Looks great though! Here in Texas we use skirt steak to make fajitas, but I have been known to use other cuts as well.


16 patricia February 2, 2013 at 3:17 pm

i was wodnering how much (in lbs) is that piece of meat? i need to make for 10lbs so i wasnted to make accordingly



17 karenbove February 2, 2013 at 3:21 pm

I don’t remember for certain but I’d guess it’s in the 1.5 to 2 lb range?


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