Friday, August 13, 2010

Slow Cooker Steak Fajitas



New slow cooker recipes make me happy, and I'll try just about anything once. My family will also eat Mexican food without complaint, so this sounded like a perfect fit.

Slow Cooker Steak Fajitas
recipe adapted from Stone Gable

3/4 cup prepared chunky style salsa
1 TBS tomato paste
2 cloves garlic, finely chopped
Juice of 1 lime
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb. flank steak

1 large onions, peeled , cut in half and sliced into half moons
2 bell peppers (green or another color), sliced
Sprinkle of chili powder & cumin
Juice of 1 lime

Combine salsa, tomato paste, garlic cloves, juice of 1 lime, salt and pepper in a bowl.
Put flank steak in slow cooker sprayed with nonstick spray and cover with liquid mixture. Gently lift the flank steak up to make sure all sides and bottom are coated with liquid. Cover and cook on low 4 hours or on high for 2 hours.
Combine onions and peppers in a bowl and sprinkle with chili powder and cumin. Lay the onions and peppers on top of steak, and continue cooking for 4 hours on low or High for 2 hours. (You can also add your onions and peppers at the beginning and let the whole crock cook the full 6-8 hours on Low) Total cooking time is 6-8 hours on Low, or 4 hours on High.



Take meat out of slow cooker and cover with foil to rest for 10 minutes. Cut across the grain in 1/2 inch thicknesses or shred (I sliced mine for the first meal, but shredded it later). Sprinkle juice from the last lime on top of steak.


To serve, place a couple strips of flank steak on a flour tortilla, add onions and peppers and some of the juice.


The verdict?
This was a huge hit at our house! I made it on Friday night, and we ate the leftovers for Saturday lunch and Sunday lunch. I was glad I only cooked the onions and peppers for 4 hours, because they were perfectly tender without being goopy and over cooked. I debated cooking the onions and peppers in a foil packet on top of the meat, but I was glad all the flavors could mingle and the peppers could pick up some of the sauce from the meat.

The meat was very flavorful, and next time I'll shred it right from the beginning, as it was easier to "arrange" than the strips. This will be repeated at our house!

I am also sharing this at The Grocery Cart Challenge Recipe Swap and Mommy's Kitchen Potluck Sunday.

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