Based on the popularity of my other crock pot “real food” recipes I think you guys will love this one, too. Slow cookers are great for entertaining because you can easily get all the work done in advance and have your house smelling amazing when guests arrive (we use this basic, inexpensive slow cooker). I just made these fajitas myself the other day and my daughters kept asking me “What smells so good??” They couldn’t wait to dig in and if you make the tortillas in advance it will just take some grated cheese, sour cream, and cilantro (plus any other fixings you like on your fajitas), and your feast will be ready in no time. I am getting hungry just talking about it. But don’t take my word for it…you must try it for yourself!
Slow Cooker Flank Steak Fajitas
Serves: 5-6
Ingredients
- 1 ½ lbs flank steak, preferably grass fed (we buy ours from Baucom’s Best at the Matthews Farmers’ Market)
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons soy sauce, preferably the low-sodium variety
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 4 – 5 bell peppers, any color
- 1 onion
Other fajita fixings:
- Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
Instructions
- Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
- Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
- Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
- Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
- Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).
Enjoy!
My husband hates bell peppers. Would this work without the peppers in the crock pot?
Hi Ellie. I don’t see why you couldn’t leave them out, or you could just make it with them and take them out of his serving, that way the rest of you can still enjoy them
. Jill
Hi Jill, thanks for all you input on the website.We been cutting lots of processed foods now. And I would like to know what could you recommend in substitution of Nuttela(hazelnut spread) my kids love them ! and also my son would only drink chocolate milk although I only put 2-3 drops on Nesquik I would like to know what can you recommend instead. Thanks
Hi Catia. In terms of Nutella, here is a recipe from Weelicious…http://weelicious.com/2011/08/01/chocolate-hazelnut-spread/. I would use honey though and not agave. For the chocolate milk, check out this recipe for chocolate syrup from Deliciously Organic…http://deliciouslyorganic.net/chocolate-sauce-syrup-hersheys-recipe/. Good luck. Jill
can i replace the flank steak with skirt steak?
Hi Helen. You could give it a try. I would just make sure you select a steak that is grass fed. Good luck. Jill
yes, I made it with skirt steak yesterday and it was DELICIOUS!
[...] From 100 Days of Real Food (click for direct link!), a fabulous website about one family’s att… [...]
I made these. They were awesome. I also took them to work for lunch and they didn’t have a microwave, but they are fantastic cold as well. I’m making another batch today to eat this week. I’m trying a flank and skirt steak, the store didn’t have 2 flank steaks. We’ll see how it goes.
I’ve looked at this recipe many times on this site and always thought it was kind of weird. In my head, fajita meat is always grilled (or sauteed in a skillet as a last resort). But, we’ve gotten a little bored with our “usual” recipes — and I have gotten off track with “easy” foods, take out, etc. So, this week I decided to re-dedicate our family and put these on our menu.
Oh.
My.
Goodness.
They are so good! I am eating leftovers for lunch right now! I thought the soy sauce was a weird addition, but it really does the trick!
This recipe will definitely go into our rotation from now on!
I made these last week for some company and it was DELICIOUS!! My grocery store didn’t have flank steak or skirt steak so I got London broil (?) and it was still great! And my meat was 2.5 lbs and I’m glad I made it all because four of us gobbled it up! And we wrapped them in iceberg lettuce leaves to reduce carbs. I’m tempted to make these every night!
These were so good! I have 4 kiddos and 2 of the kids even loved these (the other two still ate them, but didn’t rave) and my husband and I thought they were absolutely delish. We will be making them often!
I wonder if you can substitute other meats…chicken fajitas perhaps?
I made this tonight and it was amazing! My steak was very large so I cut it in half, doubled the spices so I could rub both pieces. I ended up using all the spice but a quarter of it. I also used chipotle powder and ancho chili powder in place of the regular chili powder. I’m putting this in my recipe book!
[...] Recipe: Slow Cooker Flank Steak Fajitas – 100 Days of Real FoodDec 19, 2011 … Based on the popularity of my other crock pot “real food” recipes I think you guys will love this one, too. Slow cookers are great for entertaining … [...]
Hi Lisa,
I am having trouble finding 100% grass fed beef in my area. The farmers market closest to me states that their beef:
” consists primarily of two family farms raising rotationally grazed, grass fed, grass finished beef with no antibiotics, no growth hormones and no grain.
Cattle are moved to new paddocks daily except for short periods in the winter when grass is scarce. During this time our production method varies from the Eatwild standards in that we confine them in paddocks and supplement their winter diet with small amounts of soy hull pellets.”
Is this ok?
Thanks,
Tiffany
Hi Tiffany. I believe that is common practice for winter months (although I’m not 100% certain). I alway tell people to go with the best that’s available to them. Jill
YUMMY! I made them with chicken last time. FANTASTIC!
[...] roast (yeah – they went there), bone broth, apple butter, yogurt, refried beans, fajitas, and molten lava [...]
Do you have to cover the ingredients with water?
Hi Amanda. No, no water necessary…the juices will come naturally from the meat. Jill
Made these for dinner last night and they are so delicious. I left out the jalapeño and it still has so much flavor. What a great way to use flank steak!
Could I cook on low for 6 to 8 hours?
Hi Deb. Yes, I think you could, but, I would think it would be closer to 7 or 8 hours. Jill
I made these today- and they were amazing! My fiance is typically the cook in our family, but we decided to start making changes to how we eat (mostly, I decided.) This meant it was time for me to step up to the stove and get to it! In this case, it was stepping up to the crock pot, but it was so easy and so delicious! Even my picky little 3 year old liked them. Thanks for the successful recipe!
[...] Crock Pot Flank Steak Fajitas [...]
I’d like to make this tomorrow. Do you cut the steak before putting it into the slow cooker? Thanks for letting me know!
Hi Jodi. No, you should leave the steak whole. Jill
Do I grind up the coriander seeds? I have never used coriander before. THANK YOU
Molly – the coriander should be a spice you can buy and it will already be ground up. Jill
I made these the other night, and they were delicious! My husband, my 3 year old picky eater, and I loved them! I decided to make them late in the afternoon, so I couldn’t use my slow cooker. Instead, I sauteed the beef (whole) on the stove, and removed. Then I sauteed the peppers and onions…I also added a sliced zucchini because I only had one pepper…it was delicious! I omitted the jalapeno because I didn’t have one. After the meat had rested, I sliced it up and added it back to the veggies in the pan, just to mix it all together. The flavor was wonderful!
[...] your BEST option is to make it at home. Use simple recipes like my Chicken Enchilada Pie or these Slow Cooker Steak Fajitas or maybe “healthify” an easy Beef and Bean Burrito recipe to satisfy your taste buds and [...]
Can this be done in a pressure cooker? I love my pressure cooker as it speed cooks things and I don’t have to worry about leaving the crock pot on while I’m at work (crazy paranoid Momma). Thanks!
Hi Nikki. I don’t see why not. Let us know how it turns out. ~Amy
This is a great recipe and super easy to make. Awesome flavor and great for leftovers. Loved by everyone in my house, even the itty bitty’s!
Loved the idea of this recipe and what a great rub
BUT..
My husband too does not like peppers and I wanted to cook it overnight.
Caution!!
So I combined the suggestions of eliminating the peppers and cook on low for 7-8 hour.
I am so dissapointed as my meat must have been so lean and without the moisture of the peppers, it burnt to a crisp (on the outside…I was able to save enought meat inside for 1 meal). AND my slow cooker cracked!
With such a meat, it looks like you need the moisture from the veggies (even if you use the cooked peppers for something else) and maybe even a little moisture at th3 bottom of the pot (maybe a stock).
I will be getting a new crock pot this week (a must in a busy house) and look forward to trying this recipe again
Have you tried doing this recipe and/or the one for whole-chicken with the crockpot on LOW instead of HIGH? How many hours?