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
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.
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
- 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!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Delicious! I added a can of fire roasted diced tomatoes and squeezed a lime into the slow cooker. Easy, delicious and the entire family loved it!
I love this recipe and so does my family. It is so yummy!
I forgot to rate the recipe. I love my crockpot. I use it all the time and this recipe is so easy and perfect for making in the crockpot.
Wow! This was delicious and ridiculously easy to thrown into the slow cooker and perfect for a busy week night when we’re coming home late and hungry from activiities. I used flap steak (steak tips) as that’s what I had on hand.
Yummy. Thanks for a great recipe. I’m excited to try your other ones!
Love this recipe!
This recipe came out delicious and I would definitely make it again. However, next time I would wait to put the peppers in until the last hour. I ended up with very mushed peppers and lots of tough separated pepper skin.
Do you add water?
No. It produces liquid on its own.
Is there nutritional (or at least calorie) info on this dish? Sorry if I missed it! Made it tonight and the whole (almost) family loved it.
Hi there. We do not provide the nutrition details on our recipes. Our focus is simply getting people to eat real food and to be less concerned about numbers. This post helps explain our philosophy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Does this work well as a freezer meal?
Yes, the meat freezes well. Add the other components when ready to serve.
Absolutely delicious and the house smells great for hours!!
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.
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?
How you slice meat makes a big difference in how tender, or not, it is. It is important to cut against the grain, which shortens the fibers and makes it easier to chew through them, since most of the work will have been done with the knife. What that means is cut across the grain, to shorten the muscle fibers, rather than cutting parallel to the grain/muscle fibers. Cutting parallel to/with the grain leaves you with a chewier cut of meat.
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.