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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
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 pepper
- 2 tablespoons soy sauce preferably the low-sodium variety
- 1 jalapeño seeded and chopped
- 2 cloves garlic minced
- 4 bell peppers any color
- 1 onion
Other Fajita Fixings:
- whole-wheat tortillas
- cheese grated
- avocado sliced
- cilantro
- lime
- spinach
- sour cream
- hot peppers
Instructions
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Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
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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.
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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.
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Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
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Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).
Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
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Will brisket work as well as flank steak in this recipe? Thanks
Hi there. We’ve not tried. Let us know if you do. :)
I have been using pork tenderloin and it’s excellent. The flank steak had great flavor but it was too tough for my little one to eat.
I made this in the slow cooker, followed all the directions, and although the flavor was pretty good, the meat was still kinda tough. It shredded easily, but was a little difficult to chew/tear apart when eating a fajita taco. I’ve always encountered this problem with flank steaks; maybe it should be tenderized first?
I started making this recipe with pork tenderloin instead for this same reason. It’s just as great and a lot easier to eat, especially for my little one.
Not great. I cook fajitas in the slow cooker all the time and wanted to try something different. I should’ve listened to my gut and browned all the meat before cooking it in the slow cooker with everything else.
Absolutely delicious and the house smells great for hours!!
Does this work well as a freezer meal?
Yes, the meat freezes well. Add the other components when ready to serve.