Crock Pot Flank Steak Fajitas

You need to make these Crockpot Flank Steak Fajitas! Yum!

I love me some 100 Days of Real Food, and this is the second slow cooker recipe from that site we’ve tried in a few weeks. They are simple meals that are full of flavor without using processed foods, and I find myself happily preparing these dinners for my family. So far, each one has been a hit at our table.

Today’s Crock Pot Thursday recipe was no different. These fajitas were easy to prepare and tasted great. The kids turned their noses up at the peppers and onions, but I was able to sneak some in without their knowledge by pureeing some of them with the leftover juices and pouring it over the fajita before wrapping it up. Haha, suckers!

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make these Crock Pot Flank Steak Fajitas.

Crock Pot Flank Steak Fajitas

INGREDIENTS
  • 1 ½ lbs flank steak (If you can’t find flank steak at your grocery store, skirt steak works well. Sometimes these cuts are labeled “London broil”, which isn’t a cut of meat, but a method of preparation. Confusing, right?)
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 – 5 bell peppers, any color, sliced
  • 2 onion, sliced
  • Tortillas and favorite fajita fixings, such as: grated cheese, sour cream, guacamole, salsa, hot sauce, cilantro, or lime.

DIRECTIONS
1. Combine all the dry spices together in a small bowl and completely cover the steak with the spice mixture.
2. Place steak in the slow cooker, and pour soy sauce over the top.
3. Top the meat with chopped jalapeno, minced garlic, and sliced bell peppers and onions.
4. Cover and cook on high for 5-6 hours, or until steak shreds easily with a fork.
5. Remove all of the meat, and 3/4 of the peppers and onions. Puree the remaining vegetables with the leftover liquid, and serve over or alongside the fajita filling.
6. Serve on tortillas, and top with favorite fixings!

FEEDBACK
Sarah
These were wonderful. I would make these again immediately. I am cheap and so I didn’t want to spend the money on flank steak so I bought skirt steak and it was great. The flavor was awesome and I’m excited to add this to our recipe book.

Kim
These were not the tastiest fajitas, but they were certainly the easiest.  We topped them with salsa, avocado, and sour cream.  If we do them again, we will cut the meat (we used flank steak) rather than just shredding it.  Just shredding resulted in some long strings that were difficult for our 2-year-old to handle.  We would make these again, but probably only if we didn’t have the time to do a more traditional preparation. We wouldn’t mind trying this again maybe with pork or chicken.

Linda
This is the greatest recipe.  It was very easy, very flavorful, and very colorful!  I would make this anytime, and it is definitely good enough for company.  I also think it would be great with chicken.  Loved the spices!!

Me
We loved this meal. My favorite slow cooker recipes seem to involve simple meats with bold spices, and this fit the bill. The Crock Pot made the house smell amazing, and the leftovers were great.



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