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Flank Steak Fajitas Recipe

Flank Steak Fajitas Recipe photo by Taste of Home

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"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.

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Flank Steak Fajitas Recipe

Prep: 10 min. Cook: 8 hours

Yield: 8-10 Servings

10 480 490

Ingredients

1-1/2 to 2 pounds beef flank steak, cut into thin strips
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro or parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8 to 10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional

Directions

Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.
Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired. Yield: 8-10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 231 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Flank Steak Fajitas in Quick Cooking January/February 2003, p59

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Flank Steak Fajitas

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Reviewed on Sep. 10, 2011 by JudithRN3

this is such a fantastic, easy recipe. the crockpot really tenderizes the meat (and the whole house smells great also)

Reviewed on Feb. 21, 2011 by ljmckeever

Great flavor! The steak was very tender and just melted in your mouth. I used a can of diced tomatoes (w/no chilies) and no peppers. We skipped the tortillas and served over bed of Romaine lettuce w/shredded cheese and sour cream. I will definitely make this again!!

Reviewed on Dec. 18, 2010 by SHTOFJAGER

the steak fell apart at the end. there were no strips of steak to even make a fajita. The steak stayed tough, never got tender. Do do not make this crock pot recipe. I did and threw it away!