Thursday, November 6, 2008

London Broil Marinade and Steak Fajitas

Steak Marinade

¼ c. vegetable oil
¼ c. soy sauce
2 Tbsp. white vinegar
2 Tbsp. ketchup
2 Tbsp. crushed garlic
1 ½ lb. London broil

Marinade steak for about 6 to 8 hours. Broil or grill steak to desired doneness. Let rest for about 15 mins., and slice on the bias.

I love to use the leftovers from the london broil to make this recipe: (so yummy!)

Steak Fajitas with fresh Guacamole

¼ c. soy sauce
¼ c. red wine vinegar
2 Tbsp. light corn syrup
½ tsp. hot sauce or more to taste (opt.)
¼ tsp. ground black pepper
12 ounces leftover flank steak slices
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 onion, halved and thinly sliced
8 tortillas

Fresh Guacamole:

2 ripe avocados, peeled and pitted
2 cloves garlic, minced
2 Tbsp. torn or chopped cilantro leaves
lime juice optional

In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
Set a large nonstick skillet or stove top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 mins, until vegetables are tender-crisp. Transfer mixture to a serving platter.
To make guacamole mash avocado lightly, garlic, lime juice, and cilantro. Season to taste with salt and pepper. Serve fajitas with guacamole.

*Suggested sides: cilantro lime coleslaw, fresh corn

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