Tender Steak Fajitas Recipe

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

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“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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1-1/2 pounds beef flank steak
  • 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.
Originally published as Flank Steak Fajitas in Country Woman August/September 2007, p35

Nutritional Facts

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

  • 1-1/2 pounds beef flank steak
  • 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
  1. 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.
  2. Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
  3. 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.
Originally published as Flank Steak Fajitas in Country Woman August/September 2007, p35

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Reviews forTender Steak Fajitas

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Raingirl99 User ID: 8913370 252684
Reviewed Aug. 14, 2016

"This is great! I used Spicy V8 instead of the tomato juice to add a little more flavor. Also have used round steak with success. The last thing I like to do is put a bit of this under the broiler before serving to crisp it up."

MY REVIEW
ferretmama User ID: 5740430 152986
Reviewed Feb. 23, 2011

"The flavor is okay, but the meat is too soft -- overcooked. I think I'll stick to my old stand-by that's fried."

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