Flank Steak Fajitas Recipe
Flank Steak Fajitas Recipe photo by Taste of Home

Flank Steak Fajitas Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
  3. 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.
Originally published as Flank Steak Fajitas in Quick Cooking January/February 2003, p59

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.

Full-Bodied Red Wine

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

Reviews for Flank Steak Fajitas

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 8, 2013

@ShotofJager, if your meat was tough then you did not either have enough juices in your crock pot or cook on low for a long enough period of time. I have cooked every type of meat possible in my crockpot and had the toughest of meats come out perfectly tender. I cannot wait to try out this recipe although I am going to add some onions and fresh lime juice!

MY REVIEW
Reviewed Sep. 10, 2011

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

MY REVIEW
Reviewed Feb. 21, 2011

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!!

MY REVIEW
Reviewed Dec. 18, 2010

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!

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