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Flank Steak Fajitas in Crock Pot

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Last Friday it was my baby’s 6th birthday. I was supposed just to have family over for cake and decided to have them over early to enjoy the beautiful Colorado weather at the pool. Because we were going to spend most of the day at the pool, I didn’t really want to spend the rest of the day cooking. So I decided to make steak fajitas in the crock pot. A meal that I have made multiple times in the past two years. I have mentioned it in other posts, if you don’t have a crock pot, go get one.

It cooks your food while at work or out of the house. It doesn’t heat up your house which is perfect during summer days. And most crock pot meals require little food prepping.

This is the birthday boy!!!

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So the fajitas are always a hit. The kids get to put their favorite toppings on and eat with their hands. What is not to love?

I usually make my seasoning ahead of time and put it in a spice container. That way I save a step when prepping the food. From the recipe I use from 100daysofrealfood, it is 2 1/4 tsp for every 1.5 lbs of meat.

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You season the meat on both side, add the peppers, onions, jalapeno, and the soy sauce, and let the crock pot do its magic for 5 hours on high.

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The meat is so flavorful. Although I have a tortilla maker, we are a family of five and I am the only girl. So, my boys can eat. Instead, I buy whole wheat organic tortillas for the family. But any organic tortillas will do. I prefer eating my fajitas over a bed of lettuce. I don’t eat a lot of bread and tortillas tend to be difficult to eat with braces.

To accompany this wonderful meal, I made a jalapeno-watermelon margarita. I found the recipe in the Summer edition of the Eating Well magazine.

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I used my Omega juicer as opposed to a blender as instructed above. It saved me a very messy step.

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Just add the remaining ingredients to the watermelon juice. I also used my juicer to juice the limes as well, without the peel.

Below you will find the Crock Pot Fajitas recipe.

Flank Steak Fajitas in Crock Pot
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 ½ lbs flank steak, preferably grass fed
  • 1 ½ tsp of chili powder
  • 1 tsp of cumin
  • 1 tsp of coriander
  • ½ tsp of salt
  • ¼ tsp of black pepper
  • 2 tbsp of soy sauce, preferably low-sodium
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 – 3 bell peppers, any color
  • 1 onion
Instructions
  1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper. If you have it all prepared already, use 2¼ tsp of the mixture for every 1.5 lbs of meat.
  2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
  3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
  4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
  5. Drain the meat and peppers well then serve with your favorite toppings.
  6. Enjoy!
Notes
***Use Organic Ingredients Whenever Possible***

I serve the fajitas with a corn and black bean salad. The salad is very refreshing.  And we finished the birthday celebration with an ice cream cake from our local ice cream place, sweet cow. YUM!!!

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