Flank Steak Fajitas Recipe

Flank Steak Fajitas Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“The beef comes out tender, juicy and flavorful in the slow cooker to create these tempting fajitas,” notes Twila Burkholder, Middleburg, Pennsylvania. “I like to serve them with a side of Spanish rice.”

This recipe is:

Diabetic Friendly

[X]

Rate Flank Steak Fajitas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Flank Steak Fajitas Recipe

Prep: 20 min. Cook: 6 hours

Yield: 6 Servings

20 360 380

Ingredients

1 beef flank steak (1-1/2 pounds)
1 medium onion, sliced
1 cup tomato juice
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and guacamole, optional

Directions

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours.
Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
Using a slotted spoon, spoon meat mixture down the center of each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired. Yield: 6 servings.

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

Nutritional Facts 1 fajita (calculated without optional ingredients) equals 340 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 549 mg sodium, 33 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Flank Steak Fajitas in Country Woman August/September 2007, p35