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Friday, February 20, 2009

Slow Cooker Steak Fajitas

I'm so grateful Jami let me browse through some of her slow cooker recipes to try because this one is fabulous. While the meat fell apart, the onions, peppers, and flavor were perfect!

1 beef flank steak (about 1 pound)
1 medium onion, cut into strips
1/2 cup medium salsa
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
Flour tortillas, warmed
Additional salsa

1. Cut flank steak lengthwise in half, then crosswise into thin strips. Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.

2. Cover; cook on LOW 5 or 6 hours*. Add bell peppers. Cover; cook on LOW 1 hour.

3. Serve with flour tortillas and additional salsa.

*Cooking this long, the meat completely fell apart. I didn't mind because the pieces were evenly distributed and carried the flavor into every bite. However, if you really want to have your meat stay in strips, I would recommend cutting way back on the cooking time for the meat and onions, or even grilling the meat--basting often with the cooked juices from the sauce. You may also try adding the meat after the onions have been going a while, as the full cook time for the sauce enhances the flavor. Just some thoughts. Regardless the texture of the meat, these fajitas really are great. I couldn't gobble them down fast enough!


Jami said...

I made this tonight and it turned out great. I did make a few changes though. First, flank steak is expensive (I couldn't find it for less than $4, but that was at Sam's Club and you had to buy it in bulk and I didn't want to do that. At Smith's it was $7.99/lb!) so I substituted with just a beef chuck steak. I figured that since it is being cooked over a low heat and long time you could sacrifice a bit on the cut of the meat b/c it would become tender no matter what.

At Taylor's suggestion, I cut down the cooking time to 4 hours on low for the meat, onions and sauce and then added the peppers for the last hour as the recipe says. However, next time I think you could get away with 3-3 1/2 hours for the meat and adding the peppers a 1/2 hour before serving time. They were a little bit too mushy for my taste. The meat still fell apart some, but there were still some good sized chunks in it.

Another factor to consider for the cook time is the size of your crock-pot. Mine is quite large and I'm sure things cooked faster because of that.

Overall, I really enjoyed the flavor of this dish and the tenderness of the beef (I hate chewy beef!). We will make this again.

Kristin Kimble Purles said...

I made this recipe with flank steak and it was great. Because other comments said the meat fell apart too much, I cooked it whole and sliced it before serving. The meat was still tender and juicy but stayed in strips. I also added the peppers in the last 30 minutes per Jami's recommendation and they were cooked perfectly crisp tender.