Crockpot Fajitas with Flank Steak
Flank steak cooked with bell peppers, onion and a homemade fajita seasoning, served in warm tortillas. About 206 calories and 26 g protein per serving.
Crockpot Fajitas with Flank Steak
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursFlank steak cooked with bell peppers, onion and a homemade fajita seasoning, served in warm tortillas. About 206 calories and 26 g protein per serving.
Ingredients
2 lb flank steak
1 can (10 ounces) diced tomatoes with green chiles
3 bell peppers, sliced
1 yellow onion, sliced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon sugar
12 corn tortillas, warmed
Directions
- Mix the chili powder, cumin, cayenne, garlic powder, onion powder, salt and sugar.
- Rub the spice mix over both sides of the flank steak.
- Put the sliced peppers and onion in the bottom of an 8-quart slow cooker.
- Lay the steak on top of the vegetables.
- Pour the diced tomatoes with green chiles over the meat.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Remove the steak and slice or shred it against the grain.
- Return the meat to the pot and toss with the vegetables and juices.
- Serve in warm tortillas with sour cream, salsa and guacamole.
Notes
- For charred edges, spread the cooked fajita mix on a sheet pan and broil for 3 minutes. Keeps 4 days in the fridge. Great over rice for a bowl.
Flank Steak that stays tender
Flank is lean and tough if it is cooked wrong, but a long, moist cook turns it soft. Slicing or shredding against the grain is what makes it tender. The tomatoes and green chiles provide the liquid.
Broiling the vegetables for a few minutes adds the charred flavor of a skillet.
Swaps
Skirt steak works. Chili powder can be reduced if cayenne is too much. Flour tortillas are fine in place of corn.
Do not slice with the grain. It stays chewy.
Serve and store
Serve with sour cream, avocado and lime, or over rice for a bowl. It keeps four days in the fridge, and the meat stays moist in its juices.
Warm the tortillas
Wrap corn tortillas in a damp towel and warm them in a skillet or the microwave so they do not crack. Offer sour cream, guacamole, lime and cilantro. The fajita mix also works over baked potatoes, in an omelet or in a rice bowl the next day, so make the full pot even for a small family.
Crockpot Fajitas with Flank Steak at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by flank steak, (10 ounces) diced tomatoes with green chiles, bell peppers, yellow onion
Tips for Crockpot Fajitas with Flank Steak
For charred edges, spread the cooked fajita mix on a sheet pan and broil for 3 minutes. Keeps 4 days in the fridge. Great over rice for a bowl.
Crockpot Fajitas with Flank Steak FAQ
How long does Crockpot Fajitas with Flank Steak take?
Crockpot Fajitas with Flank Steak takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Fajitas with Flank Steak serve?
This recipe makes 6 servings.
What do I need to make Crockpot Fajitas with Flank Steak?
12 ingredients, led by flank steak, (10 ounces) diced tomatoes with green chiles, bell peppers, yellow onion. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
