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Flank Steak Fajitas

Flank Steak Fajitas
“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.”
6 ServingsPrep: 20 min. Cook: 6 hours

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.
© Taste of Home 2013

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Flank Steak Fajitas (continued)

Directions (continued)

  • Yield: 6 servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013