Description
This Slow Cooker Steak Fajitas recipe offers a flavorful and easy way to enjoy tender flank steak cooked with colorful bell peppers, onions, and zesty seasonings. Perfect for a hassle-free meal, the slow cooker infuses the steak with spices and juicy vegetables, making it ideal for serving on warm tortillas with your favorite toppings for a delicious Tex-Mex dinner.
Ingredients
Scale
Vegetables
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
Meat & Seasonings
- 1 ½ pounds flank steak
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon black pepper
Additional Ingredients
- 10.5 ounces diced tomatoes with green chilies, drained
- ¼ cup chipotle peppers in adobo sauce, chopped (optional, omit if no spice desired)
- 3 teaspoons garlic, minced
- 2 limes, juiced
Instructions
- Prepare Vegetables: Add the sliced yellow onion and all three bell peppers (red, yellow, green) to the bottom of a 6-quart slow cooker to create a flavorful base for the steak.
- Season the Steak: Place the 1½ pounds of flank steak on top of the vegetables. Sprinkle evenly with chili powder, cumin, paprika, salt, oregano, and black pepper to fully season the meat.
- Add Flavorings: Top the seasoned steak with drained diced tomatoes with green chilies, chopped chipotle peppers in adobo sauce (if using), minced garlic, and freshly squeezed lime juice to infuse vibrant flavors.
- Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the steak becomes tender and flavors meld together.
- Slice the Steak: Remove the steak from the slow cooker and allow it to rest for a few minutes. Then, slice the flank steak thinly against the grain to ensure tenderness and ease of chewing.
- Combine and Serve: Return the sliced steak to the slow cooker and stir it into the juices and vegetables. Serve hot on tortillas with your favorite fajita toppings and enjoy a delicious, home-cooked meal.
Notes
- Allow the flank steak to rest a few minutes after cooking for juicier, more tender meat as the juices redistribute evenly throughout.
- Slice the steak perpendicularly across the grain (visible muscle fibers) to reduce chewiness and enhance tenderness.
- Cut the flank steak into thin strips less than an inch thick for easier chewing and better texture in fajitas.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
