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!
